Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [23]
Make this vegan by replacing the mayonnaise and yogurt with eggless vegan mayonnaise.
Salt for the cooking water
1½ pounds potatoes (about 2-inch diameter), scrubbed
1/3 cup mayonnaise
1/3 cup plain yogurt
¼ teaspoon salt (possibly more)
1/8 teaspoon freshly ground black pepper (possibly more)
¼ cup finely minced red onion
1. Put a medium-sized pot of cold water over high heat, add a teaspoon of salt, and bring to a boil. Place a colander in the sink. When the water boils, turn the heat down to low, add the potatoes, and cook for 15 to 20 minutes, or until very tender (easily pierced with the tip of a sharp knife—you don’t want the potatoes to be at all crunchy). Drain them in the colander, and then dry them by patting them with paper towels or a clean, dry dish towel.
2. While the potatoes are simmering, whisk together the mayonnaise, yogurt, salt, and pepper in a medium-large bowl. Add the onion, and mix well.
3. When the potatoes are cool enough to handle, you can peel and discard the skins (use your fingers or a sharp knife) or leave the skins on (especially if you want the red of red potatoes, since their insides are white). Cut the potatoes into 1-inch chunks, and transfer them to the bowl containing the other ingredients. Toss gently until everything is well combined, then cover the bowl tightly and chill until cold.
4. If the potatoes seem to have soaked up too much of the dressing while chilling, add a tablespoon more each of the mayonnaise and the yogurt. Season to taste with additional salt and pepper, if needed, and serve.
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GET CREATIVE (THIS IS THE “BEYOND” PART)
Add any of the following when tossing the potatoes and dressing together:
2 hard-boiled eggs (see Chapter 2: Salads), diced
1 stalk celery, diced
1 tablespoon minced parsley
1 scallion, minced
Half a small red bell pepper, minced
Half a small green bell pepper, minced
1 small carrot, coarsely grated
Minced bread-and-butter pickles, dill pickles, or pickle relish (about ¼ cup)
A few sliced or diced radishes
1 teaspoon mustard (yellow, Dijon, or your favorite kind)
A handful of toasted cashews, almonds, or sesame seeds
Crumbled bacon (see Chapter 8: Party Snacks)
Sprouts (any kind) for heaping on top
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mostly classic cole slaw
Makes 6 to 8 servings
Mostly” refers to the non-classic addition of yogurt, which has become standard in my repertoire. Cole slaw is always best if made at least a day ahead, packed into a container with a tight-fitting lid, and refrigerated until serving time. Given this melding time, the cabbage softens and packs down, and all the flavors bond and unify as a team. This will keep for up to a week in a tightly covered container in the refrigerator. To save time, you can buy pre-shredded cole slaw mix in a bag.
Make this vegan by replacing the mayonnaise and yogurt with eggless vegan mayonnaise.
2 pounds cabbage (purple and/or green), shredded
1 large carrot, coarsely grated
½ cup very finely minced red onion
¾ teaspoon salt
¼ cup olive oil
1/3 cup cider vinegar
¼ cup mayonnaise
¼ cup plain yogurt
1 to 2 tablespoons sweetener (white or brown sugar, pure maple syrup, or a light-colored honey)
1. Combine the cabbage, carrot, and onion in a very large bowl. Sprinkle with the salt, toss to combine, and set aside.
2. In a second, smaller bowl, combine the oil, vinegar, mayonnaise, yogurt, and 1 tablespoon of the sweetener, and whisk until smooth. Pour this into the cabbage mixture, and toss to mix well. Taste to see if it’s sweet enough for you, and if not, add the other tablespoon of sweetener. Transfer to a container with a tight-fitting lid, cover, and refrigerate. (It will pack down quite a bit.) Serve cold.
GET CREATIVE
Add a pinch of celery seed (old-fashioned, and really nice here; buy a small jar just to use for cole slaw).
Add up to 2 cups chopped pineapple