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gluten_free2021-04-25 05:00 am
mific) wrote in gluten_free2021-04-25 05:00 am
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Potato Salad Comparison
I thought it’d be interesting to compare potato salad recipes. It’s seen as such an American dish now although it originally came from Germany I think. It’s a favourite dish for me, as I love spuds.
I’m not doing the usual recipe structure as the ingredients vary a lot depending on what I have to hand.
When I make it I clean but never peel the potatoes (usually a Yukon Gold type) and I cut them fairly chunky, about an inch across. I chop them before steaming or boiling them, as it’s easier. If I’m being organised I then cool any hot veg down in the fridge. If I’m really hungry I have a warm salad. :)
I may cook other veggies in with the potatoes, the commonest being frozen peas, or sometimes frozen corn, sometimes chopped fresh green beans or asparagus, depends what I have.
Other common uncooked ingredients are diced red capsicum (bell pepper), and diced spring onions or red onion. I also almost always add a handful of grated sharp cheddar.
For the dressing I usually mix up 50:50 lite mayo and lite oil-vinegar type of salad dressing, then add 1 tsp sweetener or honey. I grew up on 1960s Kiwi salad dressing made by mixing sweet condensed milk, mustard and brown vinegar, so I like my salad dressing a bit sweet. Finally, salt to taste, and ground black pepper. Yum.
How do you guys make potato salad? How different is it?
I’m not doing the usual recipe structure as the ingredients vary a lot depending on what I have to hand.
When I make it I clean but never peel the potatoes (usually a Yukon Gold type) and I cut them fairly chunky, about an inch across. I chop them before steaming or boiling them, as it’s easier. If I’m being organised I then cool any hot veg down in the fridge. If I’m really hungry I have a warm salad. :)
I may cook other veggies in with the potatoes, the commonest being frozen peas, or sometimes frozen corn, sometimes chopped fresh green beans or asparagus, depends what I have.
Other common uncooked ingredients are diced red capsicum (bell pepper), and diced spring onions or red onion. I also almost always add a handful of grated sharp cheddar.
For the dressing I usually mix up 50:50 lite mayo and lite oil-vinegar type of salad dressing, then add 1 tsp sweetener or honey. I grew up on 1960s Kiwi salad dressing made by mixing sweet condensed milk, mustard and brown vinegar, so I like my salad dressing a bit sweet. Finally, salt to taste, and ground black pepper. Yum.
How do you guys make potato salad? How different is it?
no subject
5 Idaho potatoes or other mealy/crumbly (not waxy) potatoes
2 large cucumbers
4 celery stalks
Dressing:
1/3 cup balsamic vinegar
2 Tbsp grainy Dijon mustard
1/4 cup olive oil
1 Tbsp honey
Worcestershire sauce, salt, and pepper to taste
Peel and quarter the potatoes, and cut into half-inch slices. Put in water that's already boiling. Boil for 15 minutes.
Peel and quarter the cucumbers (scooping out and discarding the seeds), and cut into half-inch slices. Chop celery into cute little bridges. There should be about equal mass of potatoes and veg.
Whisk together dressing ingredients. Sample with spare cucumber bits and adjust as needed. The combination of vinegar and mustard should be potent enough to make you sweat a little; you need a strong dressing to stand up to the starch of the potatoes.
When timer goes off, confirm that potato pieces are cooked all the way through; they should be somewhat crumbly around the edges and fall apart when you poke a fork into them. Drain them and put them in a big mixing bowl. Add the cucumber and celery, and mix with a wooden spoon. The potatoes will appear to disintegrate; this is normal. Don't panic. When everything seems well-mixed, pour in the vinaigrette. Mix some more until everything is soaked with dressing. Lick spoon. Make happy noises.
Serve hot, or chill and serve cold; it's good either way.
If you're making it to serve to other people, make sure to take a helping for yourself first. I once brought this potato salad to a party, went to wash my hands, and came back to find an empty bowl and a lot of people who wanted the recipe.
The honey and Worcestershire make this non-vegan. You can use vegan Worcestershire if you want—I've never tried it but I hear it exists and is pretty good—and instead of using a strongly sour balsamic + honey, use a sweeter and more syrupy aged balsamic and adjust the proportions as needed.