Perfect potato salad

I have been searching for the perfect potato salad recipe for years. My husband doesn't eat potato salad so I make it for myself as a special treat when I make something that he likes that I do not. That means I get to make it exactly to my taste. Now that is my kind of recipe!

So after looking at dozens of recipes and trying out several here is what I came up with this afternoon. This is mostly a traditional southern recipe. It is practically perfect but I'll probably keep experimenting because that is just the way I am!

Ingredients:

3 pounds red skinned potatoes- skin left on
4 eggs
1 tablespoon vinegar
1/2 whole bread and butter pickle
3/4 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons salt
1 teaspoon pepper
1/4 small onion very finely minced (or you can do like Rachel Ray and grate it)


1. Place whole potatoes and cold water in a large pot and place on stove over high heat. Bring to a boil and reduce to medium-high. Cook until tender. Drain. Allow to cool enough so that you can handle them. Cut potatoes into eighths.

2. Place eggs in same pot after you have run cold water over the pot to cool it. Fill pot with cold water at least one inch above the eggs. Add tablespoon of vinegar. Place on stove over high heat. Bring to rapid boil and remove from heat. Let sit for 15 minutes. Run under cold water until they are cool enough to handle. Remove peel. Dice the eggs into small even pieces.

3. Cut pickle into small half moons.

4. Combine mayo, mustard, salt and pepper.

5. Combine potatoes, eggs, pickles, mayo mixture and onion in a large bowl. Refrigerate for several hours and serve cold.

The Best Biscuits I have ever eaten

About a year ago I was perusing my Google Reader when I happened upon a recipe for soft, tender, fluffy biscuits made without shortening. I was so excited as cutting shortening into flour ranks as #2 on my list of things I hate to do in the kitchen. In case you are wondering, peeling things is #1.

These biscuits contain no fats or liquid other than heavy cream. Now, reader, in case you don't know butter is made by beating heavy cream until your arm falls off. Alternatively, you can put it in a mason jar and shake it until your arm falls off. So don't go thinking these are healthy for you or anything.

I have made these biscuits several times over the last year and they never disappoint. Be careful top work them only as much as you absolutely need to so that you don't overdevelop the gluten and make hockey pucks instead of biscuits. Gluten basically is the stuff in bread that makes yeast breads chewy. Great if you are making pizza dough... not so great if you are trying to make fluffy biscuits.

I found this recipe on the Delish blog but the original recipe is from Cooks Illustrated. I would have been happy to provide a link to Cooks Illustrated directly, however I'm not willing to subscribe to their website in order to do so. :-)

Cream Biscuits

2 cups all-purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Whisk dry ingredients together in medium bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds.

Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

Pat the dough into a 3/4-inch thick circle. Cut the biscuits into rounds using a 2 or 2-1/2″ biscuit cutter. Place the biscuits on the parchment-lined baking sheet.

The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours. Bake until golden brown, about 15 minutes.

Yields: 1 dozen 2″ biscuits