Yield: 1 Servings
|5 pounds||Boiled and peeled red potatoes|
|4 larges||Shallots; tops and bottoms, (green onions)|
|1 small||White onion|
|1||8-oz jar sweet relish; (India relish, Heinz, is best)|
|¾ pint||Homemade mayo|
|6||Hard boiled eggs; up to 8|
|Salt and pepper|
|1||Egg; (fear of salmonella has forced us to change to Egg Beaters)|
|1||Rounded teaspoon yellow prepared mustard; (like Frenchs)|
The lemon juice in this mayo is a very important taste ingredient. In fact, I use non-fat Miracle Whip for everyday mayo purposes, and I always add a bit of prepared mustard and lemon juice to it. It really does improve it!! Cut up potatoes. Add mayo. Mix gently. Add vegetables, mix. Add relish, mix. Slice half of the eggs, mix. Season to taste. Use the rest for garnish (not just for looks. This really adds to the salad.) We like the potatoes in large enough pieces to recognize, and bite into. As you stir they break a little, which only adds to the dressing.
Place in a blender or processor: Start machine.
Slowly, a little at a time, add 1 cup oil. (The choice is yours. I often use half very light flavored olive oil, half corn or peanut.) I find that for some very strange reason, the original plain Wesson Oil has a lot of trouble homogenizing .
Add the juice of 1 lemon- 2 Tablespoons or a little more. (Or place in processor at the beginning)
Makes a little over a cup. Store in fridge.
Posted to KitMailbox Digest by ddmmom@... on Sep 06, 1998, converted by MM_Buster v2.0l.