How to make the best potato salad recipe

 

This is from 

a spicy perspective web site.  Joe made this for Christmas Eve.   

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.


• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.

Hungarian Mushroom Soup

 Joe made this December 2023 and it was delicious.  He made it again in January when Peter and Thomas came over for Sunday dinner. 

Ingredients

2 ounces unsalted butter

½ onion, diced

1 (8-ounce) carton of white mushrooms, sliced

1 (8-ounce) carton of cremini mushrooms, sliced

1 tablespoon paprika

2 ½ cups vegetable broth

2 tablespoons soy sauce

3 tablespoons all purpose flour

1 cup milk

½ cup sour cream

½ lemon, juiced

2 tablespoons chopped fresh dill + more for topping

¼ cup chopped flat leaf parsley

Salt and pepper to taste

Directions

Add the butter to a large soup pot and bring the heat to medium.

Add the onion and mushrooms and sauté for 8 minutes, stirring frequently.

Add the broth, soy sauce, and paprika. Reduce heat to simmer, cover, and cook for 15 minutes.

In a small bowl, combine the flour and milk with a whisk.

Add this mixture to the pot, cover, and stir well.

Add the sour cream, lemon juice, dill, and parsley. Stir and cook for 10 more minutes on low heat. Taste and add salt and pepper, if necessary.

Top with more fresh dill, and serve the Hungarian soup.

Read More: https://www.tastingtable.com/1441699/warming-hungarian-mushroom-soup-recipe/

Anastacia of Nantes is coming over to bake with me

 

Ingredients

• How do you make Spekulatius cookies? 
• 
  
• 250 g fine flour
• 1 tsp baking powder
• 125 g sugar
• 1 package vanilla sugar
• 2 drops bitter almond aroma
• 1 knife tip cinnamon (ground)
• 1 knife tip cardamom (ground)
• 1 knife tip coriander (ground)
• 1 pinch salt
• 1 pc egg
• 100 g butter (or margarine)
• 50 g almond (shelled ground or hazelnuts)

Preparation

1. Mix the flour with the baking powder, then add the other ingredients and knead into a smooth dough on a floured work surface.
2. Wrap the dough in foil and refrigerate for a while.
3. Roll out the dough in batches on a floured work surface and cut out with different shapes.
4. Place the cookies in baking trays lined with baking paper.
5. Bake in an oven preheated to 200 degrees for 10 minutes, then leave to cool.

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• Baking temperature : 200 °C
• Cooking method : bottom-up cooking
• Baking time : 10 minutes
• I made it : 3 times
• In the recipe book : 72
• Yesterday's viewership : 0
• 7-day viewership : 4
• Total views : 13830
• Upload date : January 12, 2011.