Dorothys Potato Salad Recipes

DOROTHY'S POTATO SALAD

Steps:

• In a large saucepan, cover eggs with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes (cook for longer time if at higher altitude). Remove from heat and leave eggs in hot water for another 3 to 5 minutes. Drain and run eggs under cold water until cooled. Peel and chop eggs; place in a bowl and refrigerate until ready to use.
• In a large saucepan, cover potatoes with salted water. Bring to a boil and cook until just fork-tender (do not overcook or your salad will be mushy!). Drain the water from the pan and return pan to the heat. Shake the potatoes constantly over medium heat about 1 minute or until dry. Let cool enough to handle then peel and cut into bite-size chunks. Transfer to a large bowl and season to taste with salt and pepper.
• In a small bowl, whisk together the olive oil and vinegar. Pour over potatoes and toss carefully, making sure not to mash them. Place potatoes in the refrigerator, uncovered, overnight.
• Take the potatoes out of the refrigerator and add the reserved chopped eggs, cucumbers, radishes and green onion; toss gently. Add enough mayonnaise to moisten the salad and toss well. Add the mustard to taste; toss to coat. Refrigerate until ready to serve. Adjust seasonings before serving, if necessary.

AUNT DOROTHY'S MARINATED CARROT SALAD

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

DOROTHY'S STEFADO

Steps:

• In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
• Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

DOROTHY'S POTATO SALAD

Steps:

• Add potatoes to a big bowl, followed by eggs, celery and onion.
• Top with Dorothy Lynch, mayo, sweet pickle relish, fold together until everything is incorporated.
• Salt and pepper to taste and top with fresh chives before serving.

POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat. , Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika.