Curried Potato Salad

Serves 10 to 12

• 3 pounds baby white potatoes, scrubbed
• 1 tablespoon plus 1 teaspoon salt
• 2 tablespoons white-wine vinegar
• 5 large eggs
• 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
• 3 tablespoons curry powder
• 1 medium onion, thinly sliced into slivers
• 1/4 cup fresh cilantro, finely chopped

Directions

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
3. Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

Read more at Marthastewart.com: Curried Potato Salad - Martha Stewart Recipes

Potato Boats

Filling

• 4 Large Potatoes
• 1 cup of chedder cheese
• ¼ cup mayo
• ¼ c milk
• 1 egg
• ½ tsp salt
• Dash pepper

Topping

• ½ cup grated cheddar cheese
• ¼ cup green onions (or chives)
• 4 slices of crumbled crispy fried bacon

When potatoes are cold scrape out the inside leaving the skin intact.  Combine with cheddar cheese (1c), mayo, milk, egg, salt and pepper and beat until fluffy.  Fill the potato skins with the mixture and cover with topping ingredients.  Bake at 350°F for 15 minutes.


Rachel's Thoughts: A childhood and adulthood favorite!  Great to make the day before and just toss in the oven before dinner.