here is my latest version of the iPot potato salad :
2 lbs russets , generic Idaho , skin on , iPot LP steam in basket , 3 min , quick release and cooled a bit.
6 LP 3 min eggs , rapid cool in cold water , refresh , then freezer until very cold . peeled like a charm
passed through an egg slicer twice , rotaiong 90 degrees for the second pass.
0ne bottle Tj's Coastal Chardonnay , w heaping Tbs each whole dried rosemary // thyme , ground medium
reduced 3/4 cup. refrigerated then mixed w one can Campbell's no salt cream of mushroom soup
added to the warm potatoes and hand mashed . when cooled to room temp , 4 medium window green onions
white and green , minced . seasoned .
one of the best Ive made. added 6 eggs as I had them .
reduced wine was very nice addition here .
this style of potato salad is one of my favorites : hand mashed , w small chunks remaining
