Making homemade mayonnaise has been a challenging endeavor for me. It is always described as “quick and easy” but that has not been the case in my kitchen! This time- with a little bit of a struggle- I finally had a successful result. 🙂
The garlic aioli base of this potato salad was very creamy and flavorful. The diced hard boiled eggs added even more richness to the finished dish. This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. The original recipe suggests making the salad at least an hour prior to serving to allow the flavors to mellow.
This dish could also be made with store-bought mayonnaise as a shortcut! Skip steps 3 and 4 and add garlic and lemon juice to the mayo.
Yield: Serves 4 as a side dish
2 large eggs
2 egg yolks, at room temperature
2 garlic cloves, finely grated or pushed through a garlic press
1/4 teaspoon kosher salt, plus more as needed
1/2 tablespoon lemon juice, at room temperature, more as needed (I used Meyer lemon juice)
1/2 cup extra-virgin olive oil
2 T sour cream
4 T (1/4 cup) finely chopped celery
2 T finely chopped red onion
1 pound small waxy white or yellow potatoes, roughly about the same size (I used tiny yellow potatoes)
freshly ground black pepper, to taste
finely chopped chives, cilantro, or parsley, for garnish
Place the 2 whole eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. (I used a Vitamix.)
Pulse in the egg yolks. (I incorporated the egg yolks briefly at the highest speed.)
With motor running, set to medium-low speed (3 on a Vitamix), very slowly drizzle (drip!) in olive oil until completely incorporated and mayonnaise is thick. (I covered the opening with a paper towel to prevent any mess.)(I initially began this process with 1 egg yolk and the mixture separated. I was able to bring it back to a creamy state by slowing adding the broken mixture to an additional egg yolk prior to slowly adding the rest of the olive oil in the blender.)
Scrape the mayonnaise into a bowl and fold in sour cream.
Fold in the chopped celery and red onion.
Place whole unpeeled potatoes in a large pot with enough water to cover by 1 inch. Bring to a boil over medium-high heat and then generously salt the water. Cook until potatoes are just tender, 15 to 25 minutes depending upon size. (I cooked the potatoes for 20 minutes.)
Drain and cut the potatoes into 1 1/2-inch chunks as soon as you can handle them.
Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the mayonnaise.
Let cool to room temperature, or refrigerate until ready to use.
Just before serving, toss with some of the remaining dressing to taste (if desired). (I reserved the remaining mayonnaise for another use.)
Season with black pepper and add more salt, if necessary, to taste. Sprinkle with chopped herbs. Serve.
I served this heaping platter of fried deliciousness for our celebratory St. Patrick’s Day dinner. It was extremely well received. 🙂
I used Irish Harp beer in the fish batter, of course. As I was cooking the fish and chips, my husband realized that we hadn’t included the essential tartar sauce in our menu. He was thankfully able to make sauce with a few adaptations.
The beer-battered fish recipe was adapted from Donal Skehan via today.com; I modified the cooking method. The potato chip recipe was adapted from Bon Appétit. I used gold potatoes, olive oil, and seasoned the chips with sea salt. The tartar sauce recipe was loosely adapted from inspiredtaste.net. It was a treat. We’re planning to eat the leftover fish in tacos!
For the Crispy Potato Chips:
2 pounds gold, russet, or purple potatoes
1/2 cup distilled white vinegar
vegetable oil, for frying (I used 10 cups of canola oil with 3-4 cups olive oil)
For the Beer-Battered Fish:
4 skinless and boneless white fish fillets, patted dry and cut into thick strips (I used Alaskan Cod)
1 cup all-purpose flour, plus more to coat the fish
1 cup cold beer (I used Harp)
coarse salt, sea salt, and freshly ground black pepper
canola oil and olive oil, to fry (see above)
lemon wedges, to serve
For the Tartar Sauce:
1/2 cup mayonnaise
1 small dill pickle, chopped very small (3 tablespoons)(I substituted 1 tsp white wine vinegar)
1 tablespoon fresh lemon juice, plus more to taste (I used the juice of 1/2 a lemon)
1 tablespoon capers, drained and chopped
1 tablespoon chopped fresh dill or 1 teaspoon dried dill (I substituted fresh basil)
1/2 to 1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
coarse salt and freshly ground black pepper
To Make the Crispy Potato Chips:
Using a mandoline, slice potatoes about 1/8-inch thick.
Place slices in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear.
Return potatoes to bowl; cover with 1/2 cup distilled white vinegar and about 6 cups water. Let sit at least 30 minutes or up to 2 hours. (the vinegar helps make the chips more crispy)
Drain potatoes and pat dry prior to cooking.
Fit a large heavy pot with a deep-fry thermometer; pour in oil to measure 3 to 4”. (I used a very deep “pasta pot” to reduce splattering.)
Heat over medium-high until thermometer registers 300°. (frying the potatoes at a lower temperature helps to remove moisture)
Working in 4 to 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 to 7 minutes per batch.
Using a spider or slotted spoon, transfer to a paper towel–lined rimmed sheet pan fitted with a wire rack. While hot, season with salt.
Reserve the cooking oil to fry the fish.
Note: Potatoes can be fried 6 hours ahead. Keep at room temperature. (I kept the chips in a warming drawer while I cooked the fish.)
To Make the Beer-Battered Fish:
Top the pot with more oil, if needed, and bring it back to temperature, 300° to 340°, over a medium-high heat.
Coat the fish strips with flour, shake off the excess and set aside in a single layer on a plate.
Place 1 cup of flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and whisk. Keep adding the beer and mixing until you have a smooth batter.
Season generously with coarse salt and freshly ground black pepper.
Working beside the pan, dip the fish strips in the batter one at a time and then into the hot oil. Make sure not to overcrowd the pan. (I used tongs and cooked the fish in 3 batches.)
Cook for about 4 to 5 minutes until golden-brown, turning halfway through the cooking time.
Remove the fish from the pot using a spider or slotted spoon and transfer to a paper towel–lined rimmed sheet pan fitted with a wire rack. While hot, season with salt.
Serve with some lemon wedges, crispy chips, and tartar sauce, as desired.
To Make the Tartar Sauce:
Combine the mayonnaise, pickles (or vinegar), lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper.
Note: For the best flavor, cover and store in the refrigerator for at least 30 minutes. Keep, tightly covered, in the refrigerator for up to one week.
These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.
Yield: Serves 6 to 8
1/2 cup plus 2 T heavy cream
1/2 cup plus 2 T whole milk
4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
one 4 to 6-inch rosemary sprig
1 4 to 6-inch sage sprig
2 garlic cloves, crushed
2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
freshly ground black pepper
In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
Drain well, then pass the potatoes through a ricer into the pot.
Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat.
Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
Gently brush with melted butter.
Broil for about 8 minutes, until the top is browned in spots. Serve hot.
Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.