Rosie's Great Potato Salad

It has been awhile. This past week has been very busy with 3rd bday parties, in laws, and the start of the college football season. To complicate matters, it turns out that many of Julia's recipes are pretty darn complicated. (just FYI - I don't think I will ever removed the skin from a duck or chicken, remove the bones, make some sort of stuffing of the meat, and then put it BACK into the skin. Who does that?) I found this recipe for potato salad in my mom's copy of Julia Child and Company. Sure, it is just another potato salad, but what really interest me is the homemade mayonnaise that went into it. I have stated before that I am not a mayo fan, but have always wanted to try making my own. It was actually very easy. Here is the recipe:

Mayonnaise in the Food Processor (yield about 2 1/4 cups, I didn't end up with that much...on purpose)
1 whole egg
2 egg yolks (I used one)
1 tsp dijon mustard
1/2 tsp of salt
1 TB lemon juice
2 cups olive oil of the highest quality (I used one of whatever I had)
white pepper (I used black)
- process egg, egg yolk, mustard, and salt for 30 seconds
- add lemon juice and process another 30 seconds
- with motor running, add olive oil in thin stream until all is in. Check consitancy.
- Taste and adjust seasonings.



That is all. The result was good, very different from the store bought, but I thought the olive oil taste was a little strong. I probably didn't not use a good enough quality!

For the potato salad.
3 lbs red potatoes
1/2 cup chicken broth
salt and pepper
1 medium onion, finely diced
1 medium celery stalk, finely diced
1 small crisp dill pickle, finely diced
2 hard boiled eggs, diced
2 Tb minced parsely
1 canned pimineto diced (I used roasted red pepper)
1/2-3/4 cup homemade mayonnaise

- Boil potatoes in their skins about 20 minutes, just until tender. Then drain off water, and let sit for 5 minutes to let them firm up. Peel and slice. Toss still warm potatoes in large mixing bowl with broth, salt, and pepper.
- Salt the diced onions and add to potatoes along with the celery, pickle, eggs, parsely, and pimento. Toss and forld gently to blend flavors. Taste carefully and adjust seasonings.
- When cool, fold in mayonnaise.



This was good, probably one of the best I have had, but still, it is a potato salad. Ehh. I served it with grilled hot dogs and brats. My Father In Law said he could almost hear Julia, "mmmmmmhmmmmmm"