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| Potato Salad |
Potato Salad
12 hard-boiled eggs
5 lb. red or russet potatoes
1⁄4 c. rice vinegar
2 c. celery, finely chopped
2 bunches green onions, chopped
2 dill pickles, chopped (optional)
2 c. mayonnaise
1 Tbsp. prepared mustard
1 Tbsp. dill pickle juice
2 tsp. sugar
Celery salt, seasoned salt, seasoned pepper, garlic powder, and dill weed to taste
Paprika (for color and decoration)
Hard boil eggs. In a large Dutch oven, boil whole potatoes for 25 minutes. Test and remove small cooked potatoes and set aside. Gradually remove all potatoes as they are done. They should be soft enough to pierce with a fork, but not mushy. When cooled, slice potatoes into half-inch cubes. Toss with rice vinegar and refrigerate overnight.
The next day, slice 10 eggs both ways in an egg slicer and combine with potatoes in a large mixing bowl. Add celery and onions.
In a separate bowl, combine mayonnaise, mustard, pickle juice, sugar and spices. Pour over potato salad and gently stir. Add more salt, pepper or dill to taste. Transfer potato salad to a serving bowl. Slice two remaining eggs; decorate top and sprinkle with paprika.
Try Lucas & Lewellen’s 2008 Santa Barbara County Chardonnay. This wine derives from grapes grown in their Goodchild Vineyard. This award winning vineyard, located along Foxen Canyon Road near the village of Sisquoc in the Santa Maria Valley produces consistently outstanding chardonnay. For this bottling they selected their oldest vines which ripen slowly in this cool climate.
The hand harvested grapes were whole cluster pressed and fermented in French oak barrels. The wine completed a natural secondary fermentation while in barrel and was
enhanced by further aging in 30 percent new French Oak barrels. This is a rich and luscious Chardonnay with trademark aromas of ripe tropical fruits and toasty, pineapple and mango-like flavors. It has a caramel creaminess and an aroma of lemon verbena.
As an alternative, try Rancho Sisquoc’s Santa Barbara County Chardonnay, a silver medal winner at the 2011 San Francisco Chronicle’s Wine Competition.
