In the Kitchen: Exceptionale Potato - KMSP-TV

In the Kitchen: Exceptionale Potato

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The second annual Charlie Awards will kick off on Nov. 11, honoring the Twin Cities best concoctors of food and drink. FOX 9's Tom Halden spoke with Charlie Awards Founder Sue Zelickson and Pat Weber, chef consultant and instructor at the Art Institutes International Minnesota.

Watch the video for more information.

Charlie's Café Exceptionale Potato


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


To prepare mayonnaise:

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

To prepare salad:

  1. Place diced potatoes in a large bowl and sprinkle with salt and pepper.
  2. Gently mix in green onion, red pepper and eggs.
  3. Stir in about 1 1/4 cups dressing, adding more if needed (Charlie's was a very creamy potato salad) and mix gently.
  4. Cover with plastic wrap and chill at least 2 hours before serving.
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