Jefferson County Recipe of the Day: Dave’s Maple-Mustard Potato Salad

Dave Yeany’s Maple-Mustard Potato Salad

Ingredients

3 Pounds Potatoes, peeled & cut into ½ inch chunks
½ to ¾ cup mayonnaise
½ to ¾ cup miracle whip
3 to 4 Tbsp. Yeany’s Maple Mustard
salt & pepper to taste
1 – small onion, finely chopped 1 tsp celery seed
3 – hard boiled eggs, chopped fine
1 – small green pepper, chopped fine
A couple sprinkles finely chopped parsley (optional)

Directions

~Place potato chunks in large pot. Add cold water to cover potatoes. Salt lightly. Cover. Bring to boil. Reduce heat. Simmer about 10 minutes or until potatoes are just tender. Drain. Rinse lightly with cold water. Cool completely in colander.

~Whisk together mayonnaise, miracle whip, Yeany’s maple mustard, and salt & pepper in medium bowl. Add celery seed. Mix well. Set aside.

~In large bowl, put potatoes, green pepper, onions, egg, and parsley. Pour mayonnaise mixture over all. Mix gently with large spatula or spoon. Sprinkle with paprika. Chill in fridge until ready to serve.

~Enjoy!

Cooking with Maple Syrup

Pure maple syrup is slightly sweeter than cane sugar. It contains 62 calories per tablespoon as opposed to 54 calories per tablespoon for sugar. But – you use less maple syrup.

To use maple syrup in cooking: substitute 3/4 cup of syrup for each cup of sugar and reduce the liquid in the recipe by 3 tablespoons.

When using Maple Syrup to replace granulated white sugar, first make sure that using the liquid maple syrup will not hurt the recipe.

There is roughly the same amount of sugar in a cup of maple syrup as there is in a cup of granulated white sugar. Using the cup of maple syrup in place of the white sugar adds extra 3.7 ounces (1/3 to 1/2 cup) of liquid to the recipe. To balance the liquid in the recipe, you need to reduce other liquids in the recipe, typically water or milk, by the same amount, 1/3 to ½ cup, for each cup of sugar replaced.

To replace brown sugar, do the following:

1 cup loose brown sugar = ¾ cup maple syrup, reduce other liquids by ¼ cup
1 cup packed brown sugar = 1 cup plus 1 Tbsp maple syrup. Reduce other liquids in the recipe by just less than ½ cup.

Maple Sugar

Maple Sugar can be substituted for granulated sugar, cup for cup.

1 cup granulated sugar = 1 cup of maple sugar

Maple Sugar can also be used in place of brown sugar.

1 cup loose brown sugar = 1 cup maple sugar

If the recipe calls for “packed” brown sugar, I use the following amounts of maple sugar:

¼ cup packed brown sugar = ½ cup maple sugar
½ cup packed brown sugar = ¾ cup maple sugar
¾ cup packed brown sugar = 1 cup maple sugar
1 cup packed brown sugar = 1 ¼ cups maple sugar

I increase the maple sugar by ¼ cup more than what the recipe calls for in packed brown sugar.

About Yeany’s Maple:

Yeany’s Maple is a 3,000 tap operation in Forest County, producing approximately 1,000 gallons of maple syrup each year.

Maple Grades

– Golden Maple Syrup – with a delicate taste
– Amber Maple Syrup – with a rich taste
– Dark Maple Syrup – with a robust taste
– Very Dark Maple Syrup – with a strong taste

For more information on Yeany’s Maple Syrup, visit https://www.facebook.com/pages/Yeanys-Maple-Syrup/161532047254784.