Theprofessorspotatosalad Recipes

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Steps:

• Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
• When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
• Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
• Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Steps:

• Simmer the potatoes in their jackets in salted water just until done, but not falling apart (they should pierce easily with a fork or skewer).
• Drain the potatoes, replace them in the pot, and let sit for a few minutes with the lid on and the heat off.
• While the potatoes are cooking, prepare the one-minute dressing by whisking the ingredients together well.
• Mince the sweet onion very finely (if you use a food processor and it comes out watery, that's okay); set aside.
• When done, peel and cube the potatoes while they are still very hot (use rubber gloves to keep from burning yourself). As you proceed and place the cubes in a bowl, keep tossing with generous amounts of the one-minute dressing and the minced onion.
• Add additional salt and pepper to taste, and let sit until the mixure comes to room temperature.
• Refrigerate overnight or for at least several hours, mixing gently occasionally (marinating is what gives the salad its taste and color).
• A short time before serving, gently mix in the chopped green onions, cubed hard boiled eggs, mayonnaise (as generous as your conscience allows), and additional salt and pepper to taste. You can add some chopped celery at this point if you like. If some of the potatoes break up, that's fine, it adds to the creaminess of the salad.
• Refrigerate until ready to serve.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 inch spring cake pan.
• Or, if the pan has a tendency to leak, line with greaseproof paper.
• Melt butter, chocolate and sugar over low heat, let cool.
• Divide the eggs and beat the whites until stiff.
• Stir the yolks into the cooled chocolate mixture.
• Add flour, nuts and instant coffee.
• Carefully fold in the beaten egg whites.
• Bake, on lowest rack of oven, for 35-40 minutes.
• The cake will be and should be gooey inside.
• Serve as it is or with whipped cream.