Author Notes
This is basically my mother's recipe (like most of my recipes it is more of a "not recipe") which I've made with many variations over the years. It ascended to the next level recently when I added lemon rind. The perhaps eccentric feature of her recipe is the sprinkle of fortified wine on the potatoes at the beginning; the other ingredients are more standard. I like to lighten the mayo with yogurt but you can use all mayo as my mother did. You can switch other of the suggested ingredients in or out if you don't like them or don't have them on hand, but for the principle kick keep the vermouth, the sweet pepper relish, and the lemon. —Starmade
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Ingredients
- The salad
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3
hard boiled eggs
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1 bunch
scallions
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1 bunch
radishes (6-8)
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1 pound
(approximately) new potatoes, boiled and cooled enought to handle
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2 tablespoons
Vermouth
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Good paprika or red pepper flake du jour (right now I tend to reach for the Gochugaru)
- The dressing
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1/4 cup
mayo
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1/4 cup
greek yogurt
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1/2 tablespoon
mustard
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1/2 tablespoon
horseradish
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1 teaspoon
tabasco or other hot pepper sauce to taste
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1/2 tablespoon
capers
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1 tablespoon
Cain's sweet pepper relish (a sweet element is necessary; I have used mango chutney at times)
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1/2
lemon, grated rind and approx. 1 tsp juice
Directions
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Peel potatoes (unless the skins are beautiful, in which case retain them) and chop up into a large bowl. Sprinkle cut-up potatoes with vermouth and toss. Let them sit and absorb the vermouth while you peel eggs and chop them and chop the scallions, radishes and eggs.
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Mix all dressing ingredients together. If it seems too thick add another teaspoon or two of vermouth.
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Add to the potato bowl the chopped radishes, scallions and 2/3 of chopped eggs along with dressing and mix gently but thoroughly.
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Garnish with the rest of the chopped egg and paprika over all.
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