Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, basic potato salad. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Basic Potato Salad is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Basic Potato Salad is something that I’ve loved my entire life.
Easy creamy potato salad recipe with lots of tips for making it best, including the best potatoes to use and Small, waxy and thin-skinned potatoes are best for potato salad. Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad. This potato salad recipe is so tasty that I used it as a base to make a healthier version with yogurt.
To get started with this particular recipe, we have to prepare a few ingredients. You can have basic potato salad using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Basic Potato Salad:
- Get 3 pounds Russet potatoes, halved
- Make ready 1 Tablespoon white vinegar
- Make ready salt (I prefer kosher)
- Get 4 large eggs
- Prepare 1/2 a medium onion, minced (about 1 cup)
- Prepare 2 medium carrots, minced (about 3/4 cup)
- Take 2 large celery ribs, minced (about 3/4 cup)
- Prepare 8-10 baby sweet pickles, minced (1 to 1.25 cups)
- Get brine from the pickles
- Take 1-1.5 cups mayonnaise
- Make ready 2-3 Tablespoons mustard
- Prepare black pepper
This recipe for a classic and delicious potato salad is one that can be made all year round. Potato salad is a summertime favorite, and so easy to make. Perfect for those outdoor grilling parties and family reunions. Boil the potatoes until tender but not too soft.
Instructions to make Basic Potato Salad:
- Put your potatoes in a pot with enough water to cover by 1/2 an inch + 2 teaspoons salt + 1 Tablespoon vinegar. Start covered with medium high heat until the water starts boiling (15 to 20 minutes), then put the lid askew, turn the heat down to medium low, and cook another 20 minutes or so until you can pierce the center of the thickest piece with a skewer or fork like a warm knife through butter.
- While the potatoes are going, hard boil your eggs. Some people like to put them in with the potatoes, but it's just easier for me to keep track of them in a separate pot. I usually start with cold water, bring the water up to a gentle boil and let the eggs continue cooking another 4 minutes or so for a hard boil. Once the eggs are boiled, drain the hot water and cover them with cold tap water. This stops the cooking process and keeps the yolks from getting that green ring.
- Put your minced carrots, celery, and onion in a bowl and barely cover with pickle brine, add 1.5 teaspoons salt and stir to dissolve. I find small, controlled stirring action at the bottom of the bowl does a quicker job of dissolving the salt. Let the veg sit in the brine until it's time to mix the potato salad.
- When potatoes are cooked through, take them out of the pot, drain well, and let them cool for at least 20 minutes or so before peeling. This is a good time to peel and chop your eggs into roughly 1/2-inch pieces and set aside.
- Cut the potatoes into roughly 1-inch cubes, place in a mixing bowl, and toss with 1/3 cup pickle brine and 1 teaspoon salt sprinkled evenly over all the potatoes.
- Squeeze the excess liquid out of the veg mixture in fistfuls and add it to the potatoes along with the minced pickles. (The reason for steeping the veg in the brine is to season it all the way through and, in squeezing the excess liquid, giving it a pickled crunch without adding extra liquid to your salad.)
- Add 1 cup of mayonnaise and 2 Tablespoons of mustard to start and gently fold the potato salad mixture to season evenly. Give it a taste because the next step is where you're going to adjust your seasoning if you need to.
- Add chopped eggs and adjust seasoning if needed - additional mayonnaise for more creaminess, mustard for more of that mustard punch, maybe a little more salt or pickle brine if you think the potato pieces could use a little more seasoning, black pepper to taste - and fold gently again to incorporate thoroughly.
- Potato salad's done! Store in fridge until serving. Enjoy! :)
Allow potatoes to cool until you can stand to touch them, then peel and cube. Drain and put into a large bowl. Put potatoes in a deep pot, cover with salted water, and bring to a boil. Potato salad is a summertime picnic classic, and potato salad's main components???potatoes, mayonnaise, and seasonings???are about as basic as they come. But over the years we've gone.
So that’s going to wrap it up for this exceptional food basic potato salad recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
