Memorial Day Mashed Potato Salad for 2010

Title: Mashed Potato Salad with Horseradish Memorial Day 2010
Yield: 8 servings
Cooking Time: 17 minutes
Preparation Time: 35 minutes
Category: Salad
Cuisine: American
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Ingredients
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2 lbs. red potatoes
1 large red bell pepper, somewhat peeled and diced
2 cups mayonnaise
4 stalks of celery with their leaves
8 whole scallions, minced, mostly the white part
4 ozs. malt vinegar
4 tbs. horseradish
2 tsp. salt
1 tsp. white pepper
6 whole eggs, hardboiled
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Instructions
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The eggs cook for 17 minutes, the potatoes for 25. That's not counting bringing both to a boil, first, add another 8 minutes for the eggs and another 10 for the 'taters.


Prick the eggs with a pin at the large end. Put them in a pot, cover with water, cover with lid and place on a high flame to bring the pot to a rolling boil. When the water boils, remove from the heat and set
the timer for 17 minutes.


Rinse the potatoes, put in a pot, cover with water, cover the pot, over high heat bring the pot to a boil, remove the cover, set the timer for 25 minutes.


Meanwhile, peel the bell pepper and dice it. Put it in a bowl. Peel the celery and tear the leaves by hand. Slice the celery using the mandolin. Put in the bowl with the diced bell pepper. Do the same for the scallions, wearing safety goggles to prevent onion-eye. I used the mandolin for the scallions, but they weren't fresh enough for that.


In a mixing bowl, put the malt vinegar, then the  horseradish, salt and pepper. Stir madly to mix.  The pepper tends to not mix easily. Reserve.


When the egg timer sounds, remove the eggs to a water bath, and after 2-4 minutes add ice, and remove from under the running stream of
water. Set aside. Chill the eggs using more ice as soon as the first 6 cubes have melted.


Put one of the potatoes in a large bowl with the vinegar. Mash it until it becomes a thick "sauce". Add the other 'taters. Mash them coarsely. Mix well. Add the mayonnaise, folding it in so as to not
smash the 'taters too much. Add the bell pepper, celery and onion. Fold those in. 


Under running water, crack the egg shells, as each shell is removed, put it in a bowl. When all are shelled, slice thinly and layer on top of the potato salad. 


Remove the bowl to a cool place, covered and allow the bowl to come to room temperature before putting it in the frig.




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Notes
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This batch had "extra hot" horseradish. Using a spoon I added about 3
to 4 ozs. of it.