Basic Potato Salad
Basic Potato Salad

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, basic potato salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This potato salad recipe is so tasty that I used it as a base to make a healthier version with yogurt. No matter what variation you try, using this basic potato cooking technique will give you delicious. Easy creamy potato salad recipe with lots of tips for making it best, including the best Small, waxy and thin-skinned potatoes are best for potato salad.

Basic Potato Salad is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Basic Potato Salad is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have basic potato salad using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Basic Potato Salad:
  1. Get 3 pounds Russet potatoes, halved
  2. Make ready 1 Tablespoon white vinegar
  3. Make ready salt (I prefer kosher)
  4. Get 4 large eggs
  5. Prepare 1/2 a medium onion, minced (about 1 cup)
  6. Take 2 medium carrots, minced (about 3/4 cup)
  7. Make ready 2 large celery ribs, minced (about 3/4 cup)
  8. Prepare 8-10 baby sweet pickles, minced (1 to 1.25 cups)
  9. Make ready brine from the pickles
  10. Prepare 1-1.5 cups mayonnaise
  11. Prepare 2-3 Tablespoons mustard
  12. Get black pepper

Boil the potatoes until tender but not too soft. This is a quick Basic Potato Salad Recipe. I didn't make it intending to post it actually. I changed my mind after trying to find this recipe online, in vain.

Instructions to make Basic Potato Salad:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.
  9. Potato salad's done! Store in fridge until serving. Enjoy! :)

Place the potatoes in a large, wide pot, cover with cold water and bring to a boil. Potato salad is notorious for giving hapless picnickers a bout of food poisoning! Below, find our classic potato salad recipe. This is packed with hard boiled eggs (which we Barbara Kafka, author of The Intolerant Gourmet, updates the basic potato salad by adding fresh green herbs. Say "potato salad," and this classic recipe comes to mind: chunks of tender potato and plenty of chopped hard-cooked eggs, lightly coated Good basic recipe except DON'T use russett potatoes.

So that is going to wrap it up for this special food basic potato salad recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!