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Potato salad with a southern spicy tang

April 10, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail

With the increased daylight hours and the thermometer on the rise, I felt led to work up a spicy southern style salad with mayo and a bit of fresh ginger and eggs.

Even though eggs are my least favorite of all foods, I still cook with them and prepare them for guests. They are delicious to some and quite healthful when used in a balanced meal.

- Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.

Spicy southern-style potato salad



4 large Russet potatoes
4 large eggs hardboiled eggs, chopped
1/2 stalk celery blanched, small dice
1/4 cup sweet pickle relish
1 tablespoon hot pepper relish
1/2 teaspoon fresh ginger, minced
2 tablespoons yellow mustard
1/2 cup mayonnaise
Salt and white pepper to taste
Fresh cilantro

Bring a large pot of heavily salted water to a boil. Add potatoes and cook about 15 minutes or until tender but still firm. Drain potatoes, then dice in large cubes. In a large bowl, combine the potatoes, eggs, celery, sweet relish, hot pepper relish, ginger, mustard, mayonnaise and salt and pepper. Gently mix together. Chill in fridge before serving. Top with a few sprigs of fresh cilantro leaves before serving.

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Serves 4 to 6 people.

- Courtesy of Scott C. Anderson

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