Tonight’s Potato Salad

Tonight I made the potato salad without really paying attention to the fact that I had promised to post the recipe.  I just made it on “auto-cook”.

So here’s what I think I did using…

16 – 19 small red skin potatoes – scrupulously cleaned and cut in equal sizes
1 red onion – sliced in half moons and separated
3-4 large hard boiled eggs – sliced
One head of celery @ six or seven stalks – diced
1 tbsp of oregano
1 tbsp of basil
1 tbsp of garlic powder
1 tbsp of salt
Pepper to taste

Boil the potatoes for 12 minutes in salted water until done.  They are done when a fork or knife can be easily removed after inserting.
Drain potatoes and set drain in ice bath to stop cooking for 5 minutes. Drain again.
In a large bowl mix potatoes, celery, onion and eggs.  Add oregano, basil, garlic, salt, pepper and mix.
Dressing
In a jar mix:
1 1/2 cups of extra virgin olive oil
1 cup of lemon juice
1 tbsp of mustard
Put the lid on the jar and shake until the dressing is emulsified.
Pour on potato salad and mix.

Koulourakia (Butter cookies)

1 pound unsalted butter
1 1/2 cup sugar
1/4 cup whipping cream
3 eggs
2 tsp. vegatable oil
3 tsp. baking powder
1 tsp. vanilla
Zest of one orange or 2 tsp. orange extract
4 to 5 cups of all purpose flour
Small can of sesame seeds

Cream butter and sugar. Add eggs. Mix well.  Add in cream, vanilla, oil and zest. In a separate bowl, mix the rest of the dry ingredients. Slowly add dry ingredients to form a firm but pliable dough. Using about a tsp of dough, roll with hands on counter surface in long ropes, then fold in half and twist into a braid like cookie.

Place on cookie sheet. Brush tops of cookies with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 8 to 10 minutes.

This one is my Mother’s recipe. I have made these cookies by hand with and without a mixer. I always give them out at Christmas.