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3lb potatoes
2 tbsp vinegar
1/2 cup thinly sliced celery
1/2 cup chopped sweet pickles
1/2 cup thinly sliced green onions
1/4 cup thinly sliced radishes
2 tbsp finely chopped parsley
1 1/2 tsp salt
1/8 tsp pepper
2 egg yolks
2 tbsp flour
1 tsp sugar
1 tsp dry mustard
1 tsp salt
1 clove garlic, crushed
6 tbsp vinegar
1 tbsp melted butter
3/4 cup whipping cream (not whipped) |
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Method :
Peel potatoes and cook until just
tender. Drain. Cut into small cubes as soon as they are enough to
handle. Add 2 tbsp vinegar to hot potatoes and toss together. Cool
to lukewarm. Add celery, pickles, onions, radishes, parsley, 1 1/2
tsp salt and pepper. Toss lightly. Cover and chill until shortly
before serving time.
Combine egg yolks, flour, sugar,
mustard and 1 tsp salt in top of double boiler. Beat together with
rotary beater until blended. Stir in garlic, 6 tbsp vinegar and
butter. Set over simmering water and cook until thick, stirring
constantly. Remove from heat. Stir in cream. Cool. Add dressing to
potato mixture about 30 mintues before serving time. Toss lightly to
blend, cover and return to refrigerator to chill.
Serves 6
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