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From Cook’s Country, July 2010.
1 pound Yukon Gold Potatoes, peeled and cut into 3/4-inch chunks
salt and pepper
2 Tbls. cider vinegar
1 Tbls. sugar
2 tsp. yellow mustard
2 large hard-cooked eggs, peeled
1/4 teaspoon celery seed
5 Tbls. sour cream
1 celery rib, chopped fine
Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 15 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth. Transfer to medium bowl. Drain potatoes thoroughly, then transfer to large bowl. Drizzle 1 tablespoon dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 minutes, stirring gently once to redistribute dressing. Whisk sour cream into remaining dressing. Add remaining hard-cooked egg and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.)