Curry Potato Salad

This recipe is extremely approximate, as I was just playing it by ear, but this should be the basics.  I'd suggest increasing the green onion and thinning things out with a little vinegar.

3 lbs yukon gold potatoes, cleaned, diced, and boiled with salt until just tender (but not peeled)
4 T madras curry powder
3 C mayo
1/2 C whole milk
6 stalks celery
6 T mustard oil
2 T black mustard seeds
one bunch green onions
4 T dijon mustard
Salt to taste


Crackle the mustard seeds in the oil, then add in the celery and the white parts of the green onion.  Saute briefly, then add the curry powder, and saute for another couple of minutes.  Kill the heat, then add in the mayo, milk, green parts of the green onions, and dijon mustard. Stir to combine, taste it and adjust the salt, realizing that potatoes need A LOT of salt.  Mix everything, chill, then taste again.

Caesar Salad

The salad itself for this is nothing special, just shredded romaine lettuce (two heads works well for this much dressing), grated romano or parmesan cheese, and croutons (preferably homemade, I may post a recipe for those at some point, but it's not hard to figure out how to make them), but the dressing is something special and requires a little work.

4 anchovies, minced and crushed with the flat of the knife
the juice of half a lemon
1 T minced and crushed garlic
1 t worchestershire sauce
1 t dijon mustard
1 egg yolk

Beat these ingredients together in a large bowl, then start to slow drizzle in olive oil, forming an emulsion.  You'll have to add it very slowly at first, then you can add a little more in.  Beat the oil in until the sauce is smooth, thickened, and creamy.  Taste it for both balance of flavor and salt (if it's still aggressively fishy you probably need more oil).