Potato Salad With Zesty Grapefruit Mayonnaise
Ingredients
- 185 ml liquid egg substitute
- 85 ml 100% Florida grapefruit juice, divided
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- 185-250 ml canola oil
- 1 teaspoon grapefruit zest
- 900 g red potatoes, washed and cut into bite-sized chunks
- 185 ml 100% Florida grapefruit juice
- 1 tablespoon salt
- 1 whole red Florida grapefruit, peeled and cut into pieces
- 2 hard-boiled eggs, peeled and chopped
- 150 g sliced celery
- 2 tablespoons sliced green onions
- 2 tablespoons minced fresh parsley
- ¼ teaspoon salt
Preparation
Place egg substitute, half of grapefruit juice, sugar, salt and dry mustard in blender container.Cover and blend to combine thoroughly.Turn blender on high speed and slowly pour half of oil in thin stream through opening in top of blender cover.Pour in remaining grapefruit juice in thin stream, then slowly add remaining oil in thin stream.Blend until smooth and thick.Stir in grapefruit zest, place in covered container and refrigerate for at least one hour or until ready to use.
Place potatoes, grapefruit juice, 1 tablespoon salt and enough water to cover in 4-litre saucepan.Bring to boil over high heat; reduce heat to medium and cook for about 10 minutes until potatoes are tender.Drain and transfer potatoes to large bowl; toss gently with prepared Tangy Grapefruit Mayonnaise while still warm.Add grapefruit pieces, eggs, celery, green onions, parsley, salt and pepper; stir gently until combined.Cover and chill thoroughly before serving.
