Charlottes Potato Salad Recipes

Steps:

• Stir together mayo, lemon juice, mustard, sugar, and salt.
• Stir in chopped vegetables and eggs.
• Note-I use the food processor to chop the vegetables and eggs fine.
• Add this mixture to the potatoes and chill.

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Steps:

• Boil potatoes in its skin until they are "al dente", not too soft. Leave them to cool, peel and cut in slices. Chop onion and the meat (or bacon) and fry in some oil. Do not discard the fried oil. Chop Cornichons. Mix potatoes, Cornichons, onions and meat/bacon together with some of the fried oil (1 tablespoon). Add 1 tablespoon of mustard, some salt and pepper as well as the Creme Fraiche. Stir. In order to keep the salad moist and from drying out, add some of the Cornichon juice (Grandma says a shot of Cornichon water, never managed to give a more detailed info). Leave in a cool place over night. Another variety of the salad was without Creme Fraiche (as my uncle Tom doesn't like it), simply omit the Creme Fraiche and add a bit more oil. Most excellent with warm Wiener (our traditional Christmas dinner)

Steps:

• Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
• Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
• Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.