Potato Salad
This recipe makes enough for a small crowd and keeps for about 5 days in the refrigerator.
6 – 8 large potatoes, scrubbed, pealed and quartered
1 dozen eggs
1/3 red sweet pepper
1/3 orange sweet pepper
1/3 yellow sweet pepper
1 cup chopped cucumber pickles (sweet or dill)
1 large onion
1 cup celery
1 cup pickled sliced jalapeño peppers
1 teaspoon dried dill (optional)
1 tablespoon dried kim chee pepper flakes
Put potatoes in a pan and cover with water (about 2 inches above top of potatoes.) add 1
tsp salt to water. Boil the potatoes gently until they can be easily pierced with a fork but
are not falling apart. Remove from heat, drain and chill overnight in the refrigerator.
Boil 1 dozen (or more) eggs in water for 10 minutes and then turn off the heat and leave
the eggs to sit in the hot water for 20 additional minutes. Drain and cool completely.
Cut potatoes into cubes; peel and dice eggs, and dice remaining ingredients. Combine
and mix gently. Quantities may be varied according to taste. Sprinkle in dill, and kimchee
pepper. Mix gently. Add salad dressing (see below) and turn to coat. Serve garnished.
This recipe is best when chilled for several hours or overnight. You may vary the amount
of or eliminate any ingredient or add others. Nuts, bacon, diced cheddar cheese, chopped
fresh basil, chopped fresh oregano, chopped parsley, pickled radish are all possible
additions. The key is to have a bunch of potatoes with a nice balance of colors and flavors
of fresh diced vegetables added.
Dressing
3 – 4 sesame leaves, very finely chopped.
1 ½ cups mayonnaise
2 tablespoons Dijon mustard
1 teaspoon prepared wasabe
1 – 2 teaspoons mixed herbs (like Mrs. Dash)
Ground black pepper to taste
Mix well and add to salad above.