1 cup vegetable oil
3 medium yellow potatoes, peeled and cubed
6 cups coarse salt
1 large cauliflower, chopped
1 stalk celery, chopped
1 onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon club salt
1 tablespoon butter
1 tablespoon white wine
1 tablespoon brown sugar
ledging wine with five teaspoons water
2 egg yolks
2 tablespoons sake
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1 tablespoon freshly ground black pepper
1 teaspoon ground cardamom
1 teaspoon salt
ground white pepper
In a medium saucepan over medium-low heat, combine oil, potatoes, salt, cauliflower, drippings of asparagus, celery, onion, celery, club salt, butter, sugar, wine and brown sugar. Bring to a boil, then remove from heat. Stir in the thyme, pickling spice, garlic powder, ground black pepper, cardamom, salt, white pepper, and water. Pour over potatoes and mix well. Toss with reserved butter mixture until the potatoes and potatoes are coated.