Potato Salad
6 pounds potatoes (try a mix of red, white and blue)
2 sweet bell peppers, chopped (we like red and yellow)
1 large red onion, chopped
10-12 eggs, hard-boiled, chopped
3 tbs cider vinegar
3 tbs mustard
3-4 cups mayonnaise
Cube and boil potatoes. (Do different varieties in different batches to allow for different starch content and cooking properties.) Add eggs and vegetables. Mix in vinegar and mustard. Stir in mayonnaise until it reaches desired consistency. Season with salt and pepper.
Mayonaisse
1 large egg
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 tbs cider vinegar
1 cup oil, peanut or corn
Place everything but the oil and lemon juice in the blender or processor container. Process 5 seconds in the blender; 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick, thin with hot water or vinegar. If too thin, process a little longer.
Yield: 1-1/4 cups
Recipe from TomLibous.com
