Cooking Classics
The Technique
Old-Fashioned Potato Salad
Everyone knows that good potato salad is made in the south. If you’ve been searching for the secret to fabulous potato salad then you’ve come to the right place. The ingredients may look quite unassuming… dare i say boring. If precisely orchestrated, at the end of your meal you’ll be digging a folk into the serving bowl for just one more bite.
Old-Fashioned Potato Salad
makes 8 servings
3 lbs russet potatoes
1 cup mayonnaise
3 Tbsp Dijon mustard
2/3 cup diced red or sweet onion
1/3 cup sweet pickle relish
Kosher salt & freshly ground pepper
5 Hard Cooked Eggs, grated
Cover the potatoes with 1-inch of water & bring to a boil in a Dutch oven. Start the timer & cook 30 to 40 minutes or until tender when pierced with a fork. Drain & cool about 20 minutes. Peel the jackets from the potatoes & coarsely chop. Stir together the mayonnaise, the Dijon, the onion & the pickle relish in a large bowl. Sprinkle liberally with salt & pepper. Fold in the warm potatoes & grated eggs. Serve right away or chill up to a day ahead.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Old-Fashioned Potato Salad
Although this is a baseline recipe for potato salad, add fresh herbs, vegetables or whatever you so choose to make this a custom creation all your own. Old-Fashioned Potato Salad can be served warm or cold.
The Technique
So much depends upon the texture. Starchy, water-logged potatoes are a deal breaker. Boiling the potatoes whole with the skin on will keep the texture smooth. I use russet potatoes from the 5-lb bags. Pull the ones similar in size so they cook evenly. The potatoes will absorb a good bit of the mayonnaise once chilled. Fold in an additional 1/4 cup, if necessary. Don’t overwork the potatoes for the creamiest texture. Stir together the dressing beforehand & gently fold everything together.
The Tune
“Fever” Sarah Vaughan
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Be sweet.
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