Potato Salad

Prep Time: 20 minutes to assemble
Cooking Time (day before):   Dressing – 5 minutes;   Potatoes – 20 minutes;
Eggs – 12 minutes
Number of Servings: 8

Dressing Ingredients:

1 teaspoon (5 mL) cornstarch
3 tablespoons (45 mL) granulated sugar
3 tablespoons (45 mL) white wine vinegar
3 tablespoons (45 mL) water
1 tablespoon (15 mL) Dijon mustard
¼ teaspoon (1 mL) Kosher salt or celery salt
Freshly ground black pepper

1 large egg yolk
¼ cup (60 mL) heavy cream

1 tablespoon (15 mL) sour cream
1 tablespoon (15 mL) mayonnaise
Extra salt and pepper, as needed
(makes about 1 cup of dressing)

Salad Ingredients:

2 pounds (1 kilogram) new waxy potatoes, scrubbed, unpeeled
2 tablespoons  (30 mL) rice or white wine vinegar
1 teaspoon (5 mL) of salt
1 tablespoon (15 mL) vegetable oil

3-4 large eggs, hard-cooked, shelled, and crumbled/grated
½ cup (125 mL) finely chopped green onions
1 cup (250 mL) fresh celery, fine-dice
¼ cup (60 mL) lightly packed chopped fresh dill
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
½ cup (125 mL) chopped dill pickle

Kosher salt; freshly ground black pepper
Extra green onions, parsley, and/or dill for garnish

Method:

1.  Prepare Dressing:   In a small saucepan, stir together the cornstarch and sugar; whisk in the white wine vinegar and water. Whisk in mustard, salt, and pepper.   Heat, over low heat, until mixture starts to thicken.
2.  In a small bowl whisk together the egg and heavy cream. Temper the egg-cream mixture with a tablespoon or two of the hot liquid.
3.  Pour the warmed egg-cream mixture into the saucepan and continue to cook, over low heat, until it comes to a gentle simmer – cook for a minute or two.  Remove from heat and place in a small bowl. Cover, and refrigerate until cold.
4.  When the dressing has cooled, stir in the sour cream and mayonnaise. Adjust the seasonings to taste.   Remember that it might taste a little sweet.
5.  Prepare the salad ingredients: Cook, or steam, the potatoes until they are fork-tender. Drain in a colander and set aside until cool enough to handle. Scrape off skins off if you wish, and cut them into small chunks.
6.  Combine the vinegar, salt, and oil.  Toss the warm potato chunks with the vinegar-salt-oil mixture.  Refrigerate until ready fully chilled, or until you are ready to assemble the salad.
7.  Place potato chunks and the chopped cooked eggs in a large bowl. Add the chopped celery and green onions. Stir to combine.
8.  Pour in about half of the prepared dressing. Gently stir to combine, adding more dressing as is necessary. If the salad is not going to be served right away, you may find that you will need to add some more dressing just prior to serving.
9.  Add the chopped dill and parsley;  Fold in the chopped dill pickle.   Add more dressing if necessary.
10.  Adjust seasonings to taste.
11.  Serve at your next picnic along with a corned beef sandwich and your favourite beverage.