Why plate hog’n you ask? To be perfectly honest….this potato salad is a little bit of a DIVA!
It’ll slap the cheeseburger right off your plate and ya might not even miss it. It’s too good to be a meek little side dish and just doesn’t play nicely with others. So be nice, and give it your full attention!
If you’re looking for a “classic” potato salad….I hate to inform you that this is NOT the recipe. Although there are glimpses of classic ingredients and technique, this is potato salad to a whole other dimension.
So embrace your spuds and take a walk with me….grab a spoon and leave a love note to those you leave behind. Once you eat it THIS way…there’s NO going back!
8 potatoes (peeled, cubed, and boiled)
1 pound ground pork sausage (cooked and crumbled)
4 hard-boiled eggs (coarsely chopped)
2 bunches green onions (diced)
8 leaves of napa cabbage
1 heaping teaspoon prepared mustard
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon salt
2 eggs (slightly beaten)
1 cup mayonnaise
1 teaspoon carraway seeds
Add the boiled potato cubes to a large bowl. *Make sure you season your boiling water with salt…If the water tastes like nothin’, the potatoes taste like nothin’! That’s my motto
Add the cooked sausage to the bowl
Place the napa cabbage leaves on a cutting board
With a sharp knife, trim away the lower white part in a V shape
Stack the leaves on top of each other and roll up. Cut into ribbons
Add the cabbage and green onions to the bowl, toss lightly and set aside while you make the dressing.
Now the dressing is a quick kinda deal that requires your full attention. So here’s my dilemna…do I create a lovely dressing that sends this salad over the top? Or do I try to take step by step pictures and end up with a scrambled egg and mustard sauce? I opted to set my camera down for a moment!
In a medium sauce pot, add the mustard, vinegar, water, sugar, salt, and pepper.
In a medium-sized bowl next to the stove, add the 2 beaten eggs.
Bring the mustard mixture to a boil over low heat while stirring to combine the ingredients. Once it boils remove it from the heat and allow it to set for a minute. After a minute, slowly drizzle the mustard sauce into the eggs and whisk gently after each addition. We don’t want to BEAT the eggs, we’re just easily raising the temperature of the eggs so they don’t curdle on us. Continue to make drizzling additions and whisk until all the mustard sauce is in the eggs.
Dump the whole mixture back into the sauce pot and cook over LOW heat until just slightly thickened. Whisk and move the pan continuously over the burner while you are cooking. The eggs will begin to scramble if you don’t keep the pot moving. If you notice any “scrambling” starting to happen, lift the pot slightly off the burner and whisk until the egg is incorporated again.
Remove from the heat when it has turned a light yellow color and has thickened slightly.
Add the mayonnaise and whisk to combine.
Sprinkle in the caraway seeds and whisk together.
Pour the dressing over the potatoes, add the chopped eggs and gently toss to combine. *Tip- to make the perfect hard-boiled egg follow these directions.. http://www.barefootcontessa.com/recipes.aspx?RecipeID=322&S=0 Believe me, there’s GOOD hard-boiled eggs….and then not so good ones.
The potatoes absorb the dressing as it sets so don’t worry if it looks “TOO DRESSED”.
Now here’s your choices:
1.) You can place the potato salad in the fridge and wait patiently for the flavors to properly marry and the dressing to absorb.
2.) You can stir it around a few times and grab a bowl…telling yourself you’ll just try it again later after it’s had its fridge time. (who doesn’t want two servings?)
And NOW ladies and gents, I just took the below picture and GEE DARN if I don’t have a bowl of potato salad sitting there on the counter.
Occupational Hazard? I think so…..
Modern Mrs. Cleaver