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"What's this purple junk in my potato salad?"

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#1 Pablo



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Posted 23 July 2016 - 10:46 AM

Rumors going 'round about my retirement that "all he does anymore is build slot cars" simply aren't true.
So, to prove it, here is my new recipe, right here on "Cookblog", er, "Slotblog" :D
Pablo: "What's this purple junk in my Potato salad?"
Chief Spuill: "Beets. Try it, you'll love it. My Panamanian wife made it"
"I don't like beets"
Big surprise, I found out I do like beets :shok:  Once you try this, I doubt you'll ever go back to grandma's potato salad with pickle in it  :bad:  :laugh2:

The recipes for "Ensalada de Papas con Remolacha" I found online didn't have all the ingredients I like. The order of prep tasks made no sense, and had me juggling several things simultaneously. I ain't skilled like Rachael or Martha ya know. This is my version which has all the good stuff and is considerably simpler (dummyproof):

Pablo's Remolacha Potato Salad
3 eggs
3 medium potatoes
1 medium onion
2 celery stalks
2 green onion stalks
2 carrots
1 - 15oz. can beets
1 - 10 oz can green peas
2/3 cup mayo
2/3 cup evaporated milk
1 TSP white vinegar
1 TSP lemon juice
1 TSP salt
1 TSP pepper
1 TBSP mustard

1. Gather your tools:
- a big pot, preferably with a strainer top
- collander
- large plastic or wood bowl
- aluminum foil
- big wooden or plastic spoons

2. Trim any bad spots off potatoes, ends of the green onions, celery, and carrots, and outer skin of onion. Place all in collander and rinse. Remove everything from the collander - potatoes and carrots now go in the pot, all else set aside. Leave the collander right where it is - under the faucet.

3. Add water to pot until potatoes and carrots are submerged at least 1 inch, cover, and turn heat on high until boiling. Adjust heat to avoid bubble-over but keep it boiling until potatoes are soft when stabbed with a fork. This takes from 30 to 45 minutes.

4. Place eggs in a saucepan, cover with cool water 1 inch over. Use medium heat to slowly bring to a full boil, then cover and remove from heat. Set a timer for 12 minutes. Ding, transfer eggs to collander and run cool water over them for a couple minutes. Peel eggs and slice into small pieces, place in bowl.

5. Chop onion, green onion, and celery, place in bowl.

6. Open peas and beets, drain. Cut beets into small pieces, about 1/4 to 3/8". Place both in bowl.

7. When potatos are done, drain pot, place potatoes and carrots in collander and slice into pieces.

8. Add mayo, mustard, vinegar, evap. milk, lemon juice, salt, pepper to bowl. Gently mix together everything currently in the bowl. Don't whip it into a puree, just kind of blend it.

9. Fold in potato and carrot slices and, again, gently mix.

10. Cover bowl with alum foil and punch three holes in it for heat to escape. Place in refrigerator at least four hours or overnight and it's ready. You can now cover up the holes in the foil.
Makes about three times as much as you see in the photo.
Next week, Cheater's shrimp recipe. :dance3:

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Paul Wolcott

#2 Bill from NH

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Posted 23 July 2016 - 12:09 PM

Beet greens are great and so is Red Flannel Hash.

Bill Fernald

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#3 Phil Hackett

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Posted 23 July 2016 - 12:24 PM

Pickled beets (with onions) was one of my faves as a kid...
Click HERE to contact Sonic Products. The messenger feature on my Slotblog account has been disabled.

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#4 Pablo



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Posted 24 July 2016 - 06:20 AM

I had the entire contents of the green bowl for a midnight snack.
It really hydrates you.
By the way, this does pertain to slot cars, because the bowl was a race prize from The Dungeon for fifth place a few years ago.
Came with three homegrown tomatoes. :sun_bespectacled:
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Paul Wolcott

#5 Pablo



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Posted 16 August 2016 - 08:28 AM

Made a batch yesterday and gave some to the maintenance crew at my new apartment.

They loved it. Bribery is still alive and well in Mississippi :laugh2:

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Paul Wolcott

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