CLASSIC POTATO SALAD
▪2lb/1kg fingerling potatoes, cut into bite size coins
▪175g or 3/4c mayo (recipe for homemade below)
▪80g or 1/3c yellow mustard
▪225g or 1 ¼c chopped bread & butter (sweet, tangy) pickles
▪15g fresh dill, chopped + extra for garnish
Place potatoes into large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to boil then reduce heat to med-low for 25-30min or until tender but toothsome. Drain off water and place on a tray to cool. When closer to room temp, place potatoes in a bowl and add mayo, mustard, chopped pickles, and dill. I mix with a gloved hand to squish about 20% of the potatoes & create additional mashed texture. Garnish with fresh dill & black pepper.
GERMAN STYLE POTATO SALAD
▪2lb/1kg Red Potatoes, cut into bite sized pieces
▪¼ red onion, shaved or thinly sliced and rinsed under cold water
▪50g or 1/4c apple cider vinegar
▪20g or 1 2/3Tbsp sugar
▪250g/8 slices bacon, chopped
▪60g or 1/4c whole grain mustard
▪15g or 1/4c fresh parsley, chopped
▪3g 1 1/3tsp black pepper
▪3g or 1/2tsp salt
Place rinsed onions into a bowl & stir together with with apple cider vinegar & sugar. Allow to marinate while potatoes cook.
Place potatoes into a large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to a boil then reduce heat to med-low. Simmer for 15-20min. When done, they should be soft, but not crumbly. Drain.
Heat saute pan over med-low. Add chopped bacon – i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently.
Add cooked potatoes and cooked bacon + fat to a bowl along with mustard, parsley, salt, and pepper. Fold together, then more roughly toss/stir to emulsify the mustard and bacon fat. Garnish with additional parsley and black pepper.
LOADED BAKED POTATO SALAD
▪2lb/1kg russet potatoes, partially peeled and cut into bite sized pieces
▪75g or 2/3c medium or sharp cheddar, finely shredded
▪250g/8 sliced bacon, chopped
▪200g or 3/4c mayo
▪150g or 1/2c sour cream
▪100g or 1c scallions, thinly sliced
▪3g or 1 1/3tsp black pepper
Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When doned, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
Heat saute pan over med-low. Add in chopped bacon – i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and it’s fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine. Garnish with black pepper and a sprinkle of cheese and additional scallions.
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.