My Dad's Deli-Style Potato Salad

Some of the best recipes are made with the most basic of ingredients and that's the case with my Dad's Deli-Style Potato Salad.  The ingredient list is small, but there's a whole lot of flavor packed in there.  On a side note - July is a special month for him because it's the month he emigrated to this country.  He loves this land and he's one of the most patriotic people I know, so Happy 45th Anniversary to you Dad!

My Dad's Deli-Style Potato Salad

makes 5 pounds

Printable Recipe

Ingredients

• 5 pounds white or red new potatoes, cut into 1-inch cubes

• 8 cups water

• 1 teaspoon kosher salt

sauce:

• 2 cups mayonnaise (we love Duke's)

• 1/4 cup white distilled vinegar

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 cup finely minced onion

• optional garnish - chopped parsley, chives, scallions, etc.

Directions

1. Place the cubed potatoes in a 6-quart stockpot, add water and 1 teaspoon of kosher salt; bring to a boil and cook until fork tender. 

2. Drain and cool potatoes completely.

3. In a large bowl, whisk together mayonnaise, vinegar, onion, salt, and pepper.

4. Pour the mayonnaise mixture over the cooled potatoes; gently mix and garnish if desired. 

5. Refrigerate leftovers.

Rocco's Pasta alla Vodka

This pasta alla vodka recipe, adapted form a chef Rocco Dispirito, might take you by surprise when you realize it’s missing one very important ingredient…. the vodka! Rocco explains vodka contains a lot of calories, but not a lot of flavor. Alcohol, however, is one of 3 flavor carriers (along with water and fat), but its absence is replaced by the the addition of heavy cream, which not only adds a bit of luxury, but it rounds out the flavors beautifully.

Items used to make this recipe:

(affiliate links)

• 6-quart stock pot https://amzn.to/2PZKlR2

• microplane grater https://amzn.to/2VQDqyH

• fire-roasted red peppers https://amzn.to/2VUByFo

• Rocco DeSpirito’s cookbook Now Eat This https://amzn.to/2YidMQW

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Rocco’s Pasta alla Vodka

makes 4 servings

Printable Recipe

Ingredients

• 8 ounces your favorite shape pasta

• 1 tablespoon extra virgin olive oil

• 1/4 teaspoon crushed red pepper flakes (or more to taste)

• 1 1/2 cups tomato sauce (try my quick marinara or san marzano sauce)

• 3/4 cup jarred fire-roasted red peppers, drained and chopped

• 1/4 cup heavy cream

• 1/4 cup freshly grated parmigiano-reggiano cheese

• 1 cup chopped fresh basil leaves

Directions

1. In a 6-quart stockpot, bring 8 cups of water and 1/2 ounce (15 grams or 2 1/2 teaspoons) Morton’s Kosher salt to a boil; add pasta and continue to boil until al dente, stirring occasionally.

2. In a large skillet, heat olive oil and crushed red pepper flakes for 1 minute, then add sauce, chopped fire-roasted peppers and cook, stirring frequently, until heated through.

3. Stir in cream, cheese, and simmer for 5 minutes.

4. Remove from heat, stir in fresh basil, and serve immediately.

adapted from Rocco DeSpirito Now Eat This

(affiliate links)