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Food Potato Salad

Discussion in 'Tilted Food' started by snowy, May 22, 2014.

  1. snowy

    snowy so kawaii Staff Member

    I know, I know. A whole thread on potato salad? Yes.

    Everyone has a slightly different way of making their potato salad. I've been making potato salad since I was a wee one, as my father makes it roughly twice a week during the summer months (not kidding). His potato salad is remarkably similar to my husband's family's favorite--Grandma's potato salad. Her potato salad requires some minor (very minor) alterations of my father's recipe. After reading this article on how to make potato salad (How To Make Potato Salad Cooking Lessons from The Kitchn | The Kitchn), I wondered who here had a potato salad recipe/method they are particularly attached to. I confess, the article rubbed me the wrong way when it suggested Russets were the worst potato to use in potato salad, as I like the creaminess they add as they break down, and both my father's recipe and Grandma's recipe call for Russets.

    So, share your recipes, recipes you've tried, or things you swear by when you make potato salad.

    My recipe has no precise measurements, as everything is eyeballed to taste, but essentially, it is a mustard-based potato salad.

    You will need:

    Several Russet potatoes, peeled and cut into a large dice
    Best Foods or Hellmann's mayonnaise
    Gulden's brown mustard or French's mustard (the original recipe calls for French's, but I prefer Gulden's)
    Several dill pickles, chopped
    Several hard boiled eggs, chopped
    1/2 a sweet onion, diced (you can use another kind of onion, but soak in cold water for an hour or so to sweeten)

    Boil the potatoes in salted water until fork-tender. Drain well. While still hot, transfer the potatoes to a bowl and pour pickle juice over the potatoes. Toss. Let sit for about five minutes; drain well again. Meanwhile, mix up the mayonnaise, mustard, chopped pickles, chopped eggs, and onion (I often mash the cooked egg yolks into the mayonnaise until smooth). While the potatoes are still slightly warm, combine the dressing mixture with the potatoes. Check for seasoning; add additional salt and pepper as desired.
     
    snowy, May 22, 2014
    #1
  2. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    Warm Potato Salad
    (no mayo!)
    Ingredients

    • 1 1/2 pounds fingerling potatoes
    • 4 eggs, hardboiled and halved
    • 2 tinned anchovies, minced
    • 1 1/2 tablespoons grainy Dijon mustard
    • 1 garlic clove, minced
    • 1/4 cup white wine vinegar
    • 1/2 cup canola oil
    • Handful of baby green beans
    • 1/4 cup water
    • Pinch of coarse salt and grinding of cracked black pepper
    Directions
    1. Wash and place fingerling potatoes into a pot of water. Bring to a boil, add salt and simmer till just fork tender. You can use the same pot for boiling eggs. Just watch the time.
    2. While potatoes are cooking, make the dressing in your serving bowl or if you have a mortar and pestle, use that. Begin with mashing the anchovy into the mustard and garlic. Add vinegar and slowly whisk in the oil. If too thick, water down a bit with water.
    3. Blanch beans, drain and chill down with cold water bath. Drain on a towel.
    4. Peel eggs. And cut in half.
    5. Drain potatoes and while still warm, drop into bowl with dressing.
    6. Add beans and eggs.
    7. Fold all gently together and serve warm in shallow white plate/bowls
     
    Charlatan, May 22, 2014
    #2
    • Like Like x 1
  3. snowy

    snowy so kawaii Staff Member

    To vegetarianize this, what would you suggest? I'm thinking capers or olives might provide a similar punch to the anchovy.
     
    snowy, May 22, 2014
    #3
  4. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    You could even just skip the anchovies if you wanted, but I would go with capers.

    For non-veg folks, trust me. Add the anchovies. It's not at all fishy.
     
    Charlatan, May 22, 2014
    #4
  5. snowy

    snowy so kawaii Staff Member

    Anchovies are awesome. Were I to make this and not expect a vegetarian to eat it (not likely), I would definitely include them. I love that punch of flavor they provide, all briny umami.
     
    snowy, May 22, 2014
    #5