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Potato Salad recipe by Mr. Make It Happen
There are few dishes as universally beloved and versatile as potato salad. Whether it graces the table at a summer picnic, a backyard barbecue, or a festive holiday gathering, potato salad has earned its place as a cherished comfort food that transcends generations and cultures. In this ode to the humble yet mighty potato salad, we’ll explore its rich history, celebrate its endless variations, and delve into what makes it a perennial favorite on menus worldwide.
The Origins of Potato Salad:
The exact origins of potato salad are somewhat elusive, but its roots can be traced back centuries. Potatoes, native to the Andes region of South America, were introduced to Europe by Spanish explorers in the 16th century. It wasn’t long before potatoes became a staple crop, valued for their versatility and ability to thrive in diverse climates. Early versions of potato salad likely emerged in Europe, where potatoes were combined with various ingredients such as herbs, onions, and vinegar.
As European immigrants brought their culinary traditions to the Americas, potato salad evolved further, incorporating local ingredients and regional flavors. In the United States, potato salad became a fixture at picnics, potlucks, and family gatherings, earning a permanent place in American culinary culture.
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All-Purpose Seasoning
The Classic Recipe
While there are countless variations of potato salad, the classic recipe typically features boiled potatoes dressed with a creamy mayonnaise-based dressing, along with ingredients such as hard-boiled eggs, celery, onions, and mustard. This simple yet satisfying combination strikes the perfect balance of creamy, tangy, and savory flavors, making it a crowd-pleaser at any occasion.
However, the beauty of potato salad lies in its adaptability. From German-style potato salad with a tangy vinegar dressing to Southern-style potato salad with mustard and pickles, there’s a version to suit every taste preference and occasion. Vegetarians and vegans can enjoy potato salad made with dairy-free mayonnaise, while those seeking a lighter option can opt for a vinaigrette-based dressing with fresh herbs and vegetables.
Tips for Perfect Potato Salad
Achieving potato salad perfection requires attention to detail and a few tried-and-true techniques. Here are some tips to ensure your potato salad is a hit every time:
- Choose the right potatoes: For classic potato salad, waxy potatoes like Russets, Yukon Gold or red potatoes are ideal, as they hold their shape well after boiling.
- Don’t overcook the potatoes: To prevent mushy potato salad, be sure to cook the potatoes just until tender. A fork should easily pierce the potatoes without falling apart.
- Chill before serving: Allow the potato salad to chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- Get creative with add-ins: Don’t be afraid to experiment with different ingredients to customize your potato salad. Try adding bacon, cheese, olives, or fresh herbs for extra flavor and texture.
- Taste and adjust seasoning: Before serving, taste the potato salad and adjust the seasoning as needed with salt, pepper, or additional herbs and spices.
Once the potatoes are peeled, chopped, and clean – add them to a pot with low-sodium chicken broth and chicken bouillon for added flavor and sodium.
While the potatoes are cooking, dice your veggies. Today we are using celery and shallot.
Next, combine all wet ingredients and then fold in your veggies. Season to taste. A pinch of sugar is encouraged to balance flavors but if you’re totally against anything sweet in your potato salad then you can skip it.
Dice your boiled eggs and add those to your dressing. Next, fold in the potatoes and mix to combine – ensuring everything is evenly distributed.
Give it one final taste test and plate it up with some dice chives and paprika or old bay on top.
Print & Download Recipe
Potato Salad
Equipment
- 1 Boiling Pot
- 1 Mixing Bowl
Ingredients
- 2 quarts chicken stock, low sodium
- 3-5 eggs
Produce
- 2 diced shallots
- 1/4 cup diced chives
- 1/2 cup diced celery
Vegetables
- 3 lbs Russet Potatoes
Seasonings/Sauces
- 1/2 cup sweet relish
- 1 cup mayo
- 1 tbsp yellow mustard
- 1 tbsp dijon mustard
- 1-2 tsp worcestershire sauce
- 2 tbsps white sugar, more to taste
- AP Seasoning
- Garlic and Herb Seasoning
- old bay
- smoked paprika
- Chicken Bouillon Powder
- 1-2 tbsps chicken bouillon
Instructions
- Start off by chopping peeling, and cleaning your potatoes, if you want to keep the skin on, just be sure to give them an extra good wash.
- Add them to a pot with low-sodium chicken broth and chicken bouillon for added flavor and sodium.
- While the potatoes are cooking, dice your veggies. Today we are using celery and shallot.
- Next, combine all wet ingredients and then fold in your veggies. Season to taste. A pinch of sugar is encouraged to balance flavors but if you’re totally against anything sweet in your potato salad then you can skip it.
- Dice your boiled eggs and add those to your dressing.
- Next, fold in the potatoes and mix to combine – ensuring everything is evenly distributed.
- Give it one final taste test and plate it up with some dice chives and paprika or old bay on top.
