Charlies Café Exceptional Potato SaladCharlies Café Exceptional Potato Salad

Charlies Café Exceptional Potato Salad

Each year, the Charlie Awards honor the best the Twin Cities food scene has to offer -- from restaurants to beverage manufacturers and food trucks.

For mayonnaise:

1 pasteurized egg yolk

1 tsp. dry mustard

1 tsp. sugar

1/4 tsp. salt

1/8 tsp. cayenne pepper

2 tbsp. freshly squeezed lemon juice, divided

1 c. vegetable oil

For salad:

5 medium potatoes, freshly cooked, peeled and diced

1 tsp. salt

1/4 tsp. freshly ground white pepper

2 tbsp. or more chopped green onion

1 to 2 tbsp. finely chopped red bell pepper (optional)

3 hard-cooked eggs, peeled and diced (or more to taste)

Directions:

To prepare mayonnaise: In a blender, combine egg yolk, mustard, sugar, salt, cayenne pepper and 1 tablespoon lemon juice or vinegar. Blend at medium speed, adding oil in a thin stream until mixture thickens. Add remaining lemon juice. Makes 1-3/4 cups.

To prepare salad: Place diced potatoes in a large bowl and sprinkle with salt and pepper. Gently mix in green onion, red pepper and eggs. Stir in about 11/4 cups dressing, adding more if needed (Charlie's was a very creamy potato salad) and mix gently. Cover with plastic wrap and chill at least 2 hours before serving.