Elizabeths Salad Recipes
ELIZABETH'S POTATO SALAD
Provided by Food Network
Categories side-dish
Time 1h21m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick.
- Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives.
- Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks.
SALAD ELIZABETH
DD was charmed to find a dish that shares her name. It seems I've made gallons of this dressing. It is nice on lettuce and lovely over fruit. It's from the 5 in 10 Cookbook by Paula Hamilton.
Provided by Countrywife
Categories Low Protein
Time 4m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine cream, juice, sugar, and lemon zest and whisk till smooth.
- Let stand for a couple of minutes.
- Rinse and dry lettuce.
- Arrange lettuce on salad plates and drizzle with dressing.
- Serve immediately.
Nutrition Facts : Calories 119.3, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 15.5, Carbohydrate 4.4, Fiber 0.9, Sugar 2, Protein 1.7
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