Delicatessen Potato Salad
Recipe provided by Chef Ali Waks
4 cups warm boiled potatoes, cut into 1" pieces
2 tablespoons grated shallot
1 tablespoon Dijon mustard
2 large garlic cloves, grated
1/2 tablespoon salt
1/2 tablespoon coarse ground pepper
1 tsp paprika (sweet, hot or smoked)
1 cup mayo
1/2 cup chopped fresh herbs
1/2 cup diced celery
1/2 cup grated carrot
Mix Mayo, herbs, spices, salt & pepper together (can do ahead)
Fold in potatoes, celery & carrot
Mix well
Keeps up to 3 days in fridge, bring to room temperature before serving
Nanny Bella's Cole Slaw
1 head green or savoy cabbage (4cups chopped)
1/4 cup kosher salt
1/4 cup white sugar
1 tablespoon coarse ground black pepper
1 cup white vinegar
3 tablespoons fresh lemon juice
1/2 cup thinly sliced scallions
1/2 cup chopped fresh full
1 cup mayo
Remove the tough outer leaves of the cabbage (can be used ti line the bowl as decoration)
Using a very sharp knife, cut the cabbage in quarters, remove the core
Carefully slice the cabbage in a thin julienne, you want long lacy strips
(can do I day ahead, then plunge in bowl of ice water to crisp, then dry well)
Mix together salt, sugar & pepper
Add to cabbage and rub into the leaves, coating each piece well
Add vinegar & lemon juice, let sit at least 40 min or overnight
Add in herbs, scallions & mayo mix well
Keeps up to 5 days well covered in fridge
