How To Make Potato Salad
I wonder which is the more famous side dish, coleslaw or potato salad. I like them both. I like my coleslaw creamy and crunchy (maybe a little sweet, too) and I like my potato salad creamy and mustardy. The creamy in the case of the potato salad comes from the cooked potato. I have had those potato salads where the potatoes are slightly undercooked and I say why and then I think -yuck – cook those potatoes. When I consider how to make potato salad, I like a bolder-mustardy potato salad because I think it stands up well and brings out the flavors of picnic/bbq foods. Of course, I am not against potato salad anytime of year.
How To Make Potato Salad – A Simple Foundation
In its simplest form, a potato salad consists of cooked potatoes and a dressing. There I go again, stating the obvious. Any additions like egg, bacon, onion are all well and good, but not wholly necessary. The potatoes should be those that cook up nice and creamy and the vinaigrette (the mix of oil and acid) should be one that you like! Almost any will do. As discussed, I like a mustard vinaigrette, but a red wine vinaigrette would be great. You could even do a balsamic. Sure, that might darken the potatoes, but who cares? It will taste good.
How To Make Potato Salad – The Additions
In know I said that the extra additions are not wholly necessary, but I have trouble being a purist. I always add sweet onion and parsley and have been tempted to add bacon. My mother-in-law goes for the whole hot potato salad where you use bacon fat. It also has egg (which I am tempted to add to mine) in it which I like a lot. It is good, but before I eat it, I admit that I sneak away and call my cardiologist. My cardiologist and hot potato salad are a different blog post though.
Below is the ‘How To Make Potato Salad’ video. The video stars a bold and mustardy salad. The full recipe follows.
- 2 lbs of fingerling potatoes
- 1/4 cup of olive oil
- 3 tbsp of white wine vinegar
- 2 tbsp of your favorite grainy mustard
- salt and pepper
- 1 medium sweet onion
- 1 stalk of celery
- 1 small bunch of fresh parsley
- Bring the potatoes to simmer over medium high heat starting in cold water. Simmer for about 20 minutes until the potatoes are tender. Drain the potatoes.
- In a small bowl whisk the olive oil, mustard, and salt and pepper together.
- Dice the onion to a small dice.
- Finely slice the stalk of celery.
- In a large bowl, mix the Potatoes onion and celery together. Dress the mixture with the dressing. Toss well. Add fresh parsley to taste..
- Cover and chill. Check for seasoning.
- Serve.
Keep Eating! Keep Innovating!
How do you make potato salad? What potato do you use? Let us know in the comments or on Facebook.
The Culinary Exchange can also be found on Twitter, Instagram, Pinterest, Google+ and YouTube.
Come On! Follow Along!
