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Room Temperature Potato Salad with heavy duty mayonnaise
Joined: Jun 15, 2006
Posted to Thread #20390 at 12:57 pm on Apr 8, 2011
One of the chain BBQ restaurants serves their potato salad at room temperature. This is how I adapted the recipe.
Room Temperature Potato Salad
4 hard boiled eggs, chilled
3 1/2 lbs. red skinned potatoes - size B
1/3 cup sliced green onion, about 1 bunch
1 cup heavy duty mayo (1-1/4 cup regular mayo)
1 1/2 tsp celery seed
1 to 1-1/2 tsp salt
1. Hard boil eggs, crack, peel and chill.
2. Steam same sized potatoes until a skewer just penetrates potatoes (cooked through but just done) - hold potatoes above salted water over low simmer for 45-60 minutes, depending on potato size, if whole or cut into chunks. Let cool and dry in colander or on paper towels until still very warm but you can handle potatoes.
3. While potatoes are cooling, slice green tops of green onions into 1/8" slices and dry on paper towel. Mix mayo, celery seeds and salt in measuring cup.
4. Once potatoes are just cool enough to handle - still very warm - break or chop into different sized pieces in large size serving or storage bowl - some bite sized and some larger.
5. Slice each egg lengthwise into 8 strips. Sprinkle evenly over top of warm potatoes along with the green onions.
6. Distribute mayo mixture in spoonfuls across the top of the potato mixture. Very gently stir to combine. Serve.
7. Refrigerate remaining potato salad. Lightly rewarm a serving size portion of potato salad in the microwave before serving - or eat it chilled!
Other messages in this thread:
- 20390. Have you used heavy duty mayonnaise? Any recipes? - colleenmomof2 - 12:03pm on 04/08/11 (14)
- Room Temperature Potato Salad with heavy duty mayonnaise - colleenmomof2 - 12:57pm on 04/08/11
- Simple Krab Salad with heavy duty mayonnaise - colleenmomof2 - 1:00pm on 04/08/11
- Lobster Roll Sandwiches with heavy duty mayonnaise - colleenmomof2 - 1:16pm on 04/08/11
- I've never heard of this. Is there more fat than in the Usual Suspect. [NT] - MarilynFL - 1:42pm on 04/08/11
- It sent me googling. Seems to have more egg, ergo...more fat. No wonder restaurant food can pack - Curious1 - 2:03pm on 04/08/11
- From what I've read, more egg and oil for a thicker emulsion - colleenmomof2 - 2:11pm on 04/08/11
- Interesting, not as much difference as I would have thought. Thanks for info. [NT] - Curious1 - 2:31pm on 04/08/11
- But I thought mayonnaise was all egg and oil, with a little seasoning and acid - Joe - 3:43pm on 04/08/11
- Less water makes sense to me with similar nutritional counts - colleenmomof2 - 3:57pm on 04/08/11
- And I thought I was the only one who hadn't heard of heavy duty mayo! - colleenmomof2 - 3:58pm on 04/08/11
- I think you must be right, Joe. My googling led me to a coleslaw recipe that said heavy duty was - Curious1 - 4:34pm on 04/08/11
- I shudder to think of what's next. Industrial-strength Hollandaise? [NT] - ErininNY - 10:41pm on 04/08/11
- If they come out with industrial strength chocolate, I'm in trouble [NT] - cheezz - 11:45pm on 04/08/11
- LOL! [NT] - Meryl - 11:49pm on 04/08/11