Ingredients
- 4 large eggs
- 1 1/2 pounds small Yukon gold potatoes, halved and quartered
- Salt
- 1 cup chicken stock
- 1 small onion, peeled
- 1 small red chile seeded and finely chopped
- 2 ribs celery, chopped
- 1 teaspoon paprika, 1/3 palmful
- A small handful flat-leaf parsley, finely chopped
- Freshly ground black pepper
- 3 tablespoons cider vinegar
- 2 rounded tablespoons yellow mustard
- 1 tablespoon Worcestershire
- 2 teaspoons hot sauce
- 1/3 cup extra-virgin olive oil
Directions
In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat. Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells. Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl.
Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes.
Warm the chicken stock in small pot over low heat while the potatoes cook.
Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.
In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil.
Add the eggs to the potato salad and pour in the dressing. Toss to combine and serve.
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By millissa yvonne...
208 WEST TEXAS ...
on March 18, 2011
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it sounds good
By kstrekker
Lenexa, KS
on November 01, 2010
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I just watched the tailgate party episode that featured this recipe, and I was appalled at the incorrect information that Rachel provided. She states that she is modifying the traditional mayonnaise-based potato salad recipe to eliminate the need for refrigeration. First, today's store-bought mayonnaise is very different from the homemade mayonnaise from earlier times. It does not spoil quickly at room temperature because the eggs have been pasteurized. Second, she tops the salad with chopped hard-cooked eggs which are very perishable. Rachel would have done better to use mayonnaise from a jar and omit the eggs if she is truly worried about the safety of the food served at a tailgate party.
By clwarburton_103...
Jupiter, FL
on October 16, 2010
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This was the worst, not the recipes I'm used to from RR. I followed it to a T and I cook a lot! Nothing you would want a a tailgate party. And if you make it with the chicken recipe, plan on cooking for two hours, not 30 minutes.
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