mific (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
mific) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
gluten_free2021-04-25 05:00 am
mific) wrote in gluten_free2021-04-25 05:00 am
Entry tags:
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?
Yes! That creamy moment is the best.
Olive oil and red-wine vinegar. We go big on the flat-leaf Italian parsley. To contrast with those comforting flavors, finish with sliced cornichons or black olives or both.
Re: Yes! That creamy moment is the best.
Yesss, flat leaf parsley all the way.