ABOUT THE RECIPE
By Chef Chakayla Taylor 🍓 Sip and Savor! 🥔 Freshen up your summer with our tantalizing Strawberry Red Punch and creamy Potato Salad. Bursting with flavor and goodness, this dynamic duo will leave your taste buds dancing all season long!
Helena's Potato Salad
2 large russet potatoes
4-6 hard boiled eggs (diced)
1/2 cup very finely diced celery (optional)
1/2 cup of sweet pickle relish
1 cup mayo (Dukes is the preferred)
Yellow Mustard to taste
Sea salt and black pepper to taste
Smoked paprika for sprinkling on top
Strawberry Red Punch
homemade strawberry syrup (made from 1 pint or 2 cups of strawberries)
1 cup of orange juice
1- 1 1/2 cups of pineapple juice
2 cups of cranapple (or cranberry) juice
1-2 cans of ginger ale (or sprite)
1/4 lemon juice
1 large orange sliced
2-4 cups of ice
reserved strawberries (cut slit down the middle) for glass garnish (1 per cup)
Optional: Your favorite cognac to taste
1 pint of strawberries (cleaned and sliced lengthwise)
1 large lemon
1/2 cup of sugar
1/2 cup of water
2 large bowls (one for the potato salad, one for the punch)
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Helena's Potato Salad
Peel and dice potatoes into cubes. Ensure that all cubes are of equal size to ensure even cooking time. Add diced potatoes to a large pot with cool water to prevent browning.
Add water to a large pot (enough to submerge potato cubes) and a generous pinch of salt, bring to a rolling boil. Spoon potatoes into boiling water and allow to cook until the cubes are tender but still hold their shape.
Check your cubes often to prevent mushy potatoes. Drain potatoes and allow them to cool on a plate in the fridge to maintain shape.
After potatoes have cooled, add them to a large bowl with diced eggs, finely diced celery, sweet relish, mayo, mustard (to taste) and a pinch of sea salt and black pepper.
Gently stir until well combined. If desired, mash a few of the potatoes for a creamy, decadent texture. Taste to see if more salt and black pepper are needed.
Garnish with smoked paprika before serving.
In a large saucepan, add sliced strawberries, juice from 1 large lemon, sugar and water. Stir 1-2 times and set stove temperature to medium heat. Once mixture begins to bubble, turn down heat to low and continuously stir so the syrup does not burn.
Continue to stir and allow strawberries to cook down. You can continue to cook until strawberries are macerated but have kept their shape for the punch. Allow syrup to cool before adding to your punch.
Add ice to a large punch bowl and pour all beverages into the bowl. Add homemade strawberry syrup and sliced oranges. Stir and serve immediately in garnished glasses.
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