By some online research I did, it looks that this salad is from Long Island and New York City delicatessens. I’ll ask our writers to read and share their knowledge on this delicious meal. If this is from your region, please tell us what you know about it. By the way, this was from a recipe for up to 30 servings, so my team had to adjust it to a smaller salad. It comes out very soft with so much liquid, so keeping it in the fridge overnight makes a difference. Otherwise, freezing it for 30 minutes is enough cold to help it achieve a good texture.
INGREDIENTS
carrot, 1 medium, grated
mayonnaise, homemade or Helmann’s
onion, 1/4 small, minced or pureed
parsley, 1/4 cup, chopped finely
potatoes, 5 yukon gold, 2.5 lbs
sugar, 1/4 cup
table salt, 3/4 tsp
vegetable oil, 1/4 cup
vinegar, 1/4 cup
water, 1/4 cup
white pepper, 3/4 tsp
HOW TO MAKE IT:
Make wholes in the potatoes with a fork (up to ten all the way in), then microwave 2 or 3 of them at a time 3 minutes on each side. If they don’t get fork tender, microwave again for 30 seconds. As soon as they are tender, place them in a cold water bowl for up to 5 minutes, then transfer them to the freezer for 30 minutes.
While potatoes are freezing, combine onion, sugar, salt, vegetable oil, vinegar, water and white pepper in a bowl and stir vigorously until well combined.
Past 20 minutes, cut potatoes first in quarters lengthwise, then in quarters again as shown in the picture. Add potatoes to the salad dressing, add mayonnaise, carrot and parsley, and stir well, gently.
Freeze for 30 minutes before serving.
YIELDS: 8 servings
SOPHISTICATED CULINARY by Lucas Eller, New York
