POTATO SALAD 3 WaysJun 10, 2022
yes I'm ready I'm wearing short sleeves what's up? For some reason I don't understand,
saladis usually served at a BBQ as a disappointing afterthought, a huge mistake in my opinion and highly motivated to change. this fact, so today I'm going to show you how to make three thoughtful and delicious
salads that are sure to make you an absolute legend at your next barbecue party. The first style here will be the classic mayonnaise-based potato salad. It is simple. in theory but it's usually an abomination of mushy overcooked potatoes in wet mayonnaise in my mind everyone should know the pure bliss this style can bring when done correctly to start off i'll need some potatoes specifically i have a kilo or so two pounds of waxy fingerling potatoes here I have made this recipe with basically every potato variety known to American grocery stores and in my opinion no other potato that holds on to its firm inner text is better than this when cooked in water once I have this pound of fingerlings cut into thick coins like this I'm going to take a heavy bottomed pot and drop it on my stove where my potatoes go and then enough water to cover them by about an inch then a very generous pinch of salt here I'm going to bring this pot to a boil and then reduce the heat to medium-low immediately now these will take about 25-30 minutes to they are very tender, so in the meantime, I am going to make a crucial component of this salad and it is homemade mayonnaise, for that I will take a tall container and I will measure a large egg 20 grams of water 25 grams of distilled white vinegar and 5 grams of salt If you're squeamish about raw eggs here, I totally get it.
I would say buy something store bought that tastes harmless. I think Dukes is a good option. to combine it I'm going to take 325 grams of neutral oil in this case I'm using light olive and then I'm going to start turning it slowly with a tall bowl like this when the mayonnaise starts to thicken around the top you have to stop to make sure the oil that's in there is rotated and then repeat the process once or twice by the way you could definitely make the exact same recipe in your food processor that's how I used to do it in the restaurant but my only complaint is I don't like it cleaning my food processor so much so I usually go with the dip too if you're wondering if homemade mayonnaise is really worth the extra effort, well yes it really is, the taste is cleaner, it's less rancid and in Overall, it makes a much better and lighter potato salad. i am going to have to trust myself and try it now we are going to check the potatoes after 30 minutes of simmering i am going to take some of these out so we can check their doneness the final texture of these potatoes should be tender but not chalky or crumbly and definitely not crispy with fry there's a waxy tooth some sweet spot we're looking for and these are right in the middle next I'm going to drain the cooking liquid and place them on a little baby sheet tray to cool them down if the we put right in a bowl they would get too wet from the steam and condensation 15 minutes later they feel more room temp now so I'm going to flip them over in a bowl and then add 175 grams of that nice clean mayonnaise we just swirled behind of that 80 grams of yellow mustard, the acidity and flavor of the yellow here are essential and please do not substitute dijon or granulated instead of 225 grams of bread p iced and buttered pickles that may seem like a lot of pickles, but the sweet and sour crunch element here is very important.
I also highly recommend that you don't sell them pickles because they don't add any sweetness to balance out the acid of the mustard or the tartness of the pickle. Lastly, I'll add 15 grams of freshly chopped dill plus it's more with dill, so if you want it bigger then go ahead, just don't skimp now to mix this up. I prefer to wear gloves mainly because that's how I decided it worked best when it came to a restaurant recipe, but of course a spatula. would work fine, there's just one detail here that we need to get right when it comes to mixing.
I'm mashing and mashing about 20 of these potatoes and then I'm going to beat them up a bit which is going to rough up the tender outer part. and create a bottom substrate of potato salad-flavored mashed potatoes. I want that substrate to contain all the perfectly cooked tender potato chunks in a near emulsion. Now to garnish this I'm going to add some additional fresh dill and some black pepper to let everyone at this barbecue know I'm not going crazy on you, I'm not kidding when I say I've spent dozens of hours trying to perfect this salad. potatoes i can confidently say its really very good and maybe even perfect the potatoes are soft but a Another thing is the macho brings a nice richness without an aftertaste in your mouth the fresh dill and mustard really enhance it and, of course, there's a bit of crunch to every bite of the pickle.
Make this salad guys, you're going to like it next. I'm going to show you how to make warm German-style potato salad. It is strong, minimalist and very vibrant. moist heat is much better than Russets or Yukon Golds and they have a good combination of creamy inner flesh with a thin skin. One more thing about the red potatoes - they overcook easily and go from deliciously flavorful to mushy in about three minutes, so when I cook these again they're icy cold next, I'll cover them with about an inch of water and then add a pinch of salt very strong once the pot is boiling I'll turn the heat down to medium-low as before and then just barely simmer the ese under a watchful eye for 15 to 25 minutes while they cook let me quickly thank the sponsor of this video monk pack monk pack makes low sugar keto friendly snack bars that are plant based gluten free and non gmo in short they are just a good all round snack for anyone trying to eat better or cut down on sugar or anyone who like snacks, monk packs, keto granola bars, and nut and seed bars all have one gram of sugar or less, if I only have two to three grams of net carbs and each bar is 150 calories or less, so it has been great to have them as an option as I try to eat keto for the fifth time.
These bars taste like real food because they are made from real food. They come in flavors like the sea. salt dark chocolate peanut butter dark chocolate and my favorite dark chocolate cocoa is super chocolaty but not too sweet with a chewy texture and just a little crunchy so if you want to bite into the dark mystery that is dark chocolate cocoa or whatever of these mon k pack flavors right now the monk pack will give you 20 off your first purchase just head over to monkpack.com and enter my code brian at checkout again that's 20 off your first purchase with the code brian the link is in my description thanks you monk pack while these potatoes finish cooking I'm going to prep some onions for this salad so that's why I have a quarter of a red onion here and my Japanese style mandolin now I'll just combine the two so this onion is shaved into thin but not sliced too thin and that looks good now once you've cut this I'm going to take a little colander and then you take it I'll go to my sink and rinse off any harsh sulfurous edges from there I'll drop the onions into a medium bowl then top with 50 grams of cider vinegar and 20 grams of sugar.
I'll stir them to combine and let those onions dress up and marinate for the rest of the cooking time in these potatoes. Doing this gives them a kind of pseudo pickle. and that's going to bring a really nice balance to this salad now once they're marinating I'm going to set them aside and then I'm going to take a 10-inch sauté pan and I'm going to drop it over medium-low heat, I'm going to add eight slices of bacon or about 250 grams i cut this bacon after it had a chance to get very cold in the freezer for about 15 minutes which makes it much easier to clean up small even pieces like this now i will cook this bacon very slowly over medium low heat for about 15 minutes while stirring frequently to make sure things don't get stuck or burned that can happen very quickly now after about 10 minutes total this bacon has melted almost all of its fat and the fat has crispy and fried that bacon a nice golden red color oh i'll mention saving all that fat which will dress our potatoes in a minute and make them taste so good speaking of potatoes i'm going to take out Some of these from the pot and check if they are done like you I can see they are soft but they don't fall apart when I put a little pressure on them, they do eventually squish them but not right away.
I'm going to terminate them. Now I'm going to drain them and then add all my shredded bacon and fat. I will add 60 grams of a pleasant flavor. grain mustard I really like this my man how do you say this I really like this brand then 15 grams of chopped fresh parsley and three grams of ground black pepper also not showing as three grams of salt now while everything is still hot I'm gonna jump into the bowl with a spatula and I'll stir this to combine. I'll start by doubling to mix things up and then switch to a more vigorous mixing and stirring maneuver.
Stirring this hard gets the mustard to move around and helps keep the vinegar and bacon grease in an emulsion, I think I worked mine for the camera a little too much and mashed the potatoes a little more than I wanted overall, it still sticks They look great though they have held on to their smooth red potato and delicious texture and are now all seasoned with onion vinegar and bright spicy grain mustard guys this style is a great variation on the more mayonnaise based classic, in my opinion and it's perfect for a girl where sausages will be featured lastly we're going to make something that's so pleasing to the human mouth it's almost embarrassing I'm talking about loaded baked potato salad is that cheese in there dude for starters I'm going to have the america's favorite baked potato the classic for a reason russet potato the skin on these can be a little thick and papery so i'm going to peel a little off.
The toasted skin is still needed in a baked potato salad. I just don't want too much in the mix quickly. I'll give these potatoes a medium dice. Once I have them all cut up I'll transfer them to a medium bowl and add a good generous squeeze of olive oil then two hefty pinches of salt shake all of that to combine then place on a sheet pan to roast wait a minute although I'm going to grab a sheet tray with a bit of a patina on it, for some reason I find I get much better color and less stickiness on my potatoes when I use a sheet tray with a ton of miles on it I guess because it's seasoned a bit with baked oil which makes sense now I'm going to load this into a 450f oven and roast it for 25 to 35 minutes 35 minutes later I'm going to take this out so we can take a look I'll mention I went back once while I was roasting them and flipping them so I could get some extra potato surface area by hitting this hot pan these russets cooked up well though y'all have a crisp edge and are creamy throughout perfect for a salad ada now i can't dress this in mayonnaise while it's hot so i'm going to set them aside to cool for a minute while i make the rest of this salad first i'm going to have to take some flavorful cheddar cheese and grate it on the side of the feather of my box grater at first i was a little scared to put cheese on a mayonnaise ed salad like maybe the police chef would knock on my door and say, hey, that's an abomination.
I mean, have you tried it, bro? because he's really sick behind the cheese. I'm going to mark the other loaded part of this baked potato. and that's the bacon just like before. I am slowly processing and frying eight slices or about 250 to 300 grams of small diced smoked bacon. Once the bacon is completely crisp and reddish-gold, it's time to make this salad. my cooled roasted oxidized potatoes in a medium bowl I'm actually going to scoop out about a quarter of them first and then slide the rest into the bowl chop up the reserved potatoes nicely to make sure this salad has a more lively texture as which are roasted they won't brown or squash like a boiled potato would and if we didn't do this there wouldn't be a texture in between to bind this together once they're all chopped up i'm going to put them in the bowl and then top them with all that bacon that we just took out All the fat can come in too, unless it's an absolutely disgusting amount.
Use your judgement. We don't want a total gut bomb. of that good mayonnaise I taught you how to make earlier 150 grams of sour cream 75 grams of feathery grated medium sharp cheddar cheese and then 100 grams of thinly sliced scallions to finish off I'll add 3 grams of ground black pepper and then I'll hop into the bowl and stir to mix this up. The combination of baked potatoesWhole with the creamy ones spread and chopped will give us a pretty incredible texture. Once everything is combined, I'll give it a taste. God, this is borderline, it's not potato salad. I don't know exactly what to call it, other than utter insanity.
It tastes like cheesy potato casserole. Meats.to stir in sour cream and cheddar and yes tell me you're not going to eat an embarrassing amount of this salad given the chance, it's crunchy, it's toasty, it's smoky and did I mention it's cheesy? you feel like you have three delicious thoughtful options for al fresco dining this summer let me know which one you are going to make and what you are going to serve with we are going to eat this you guys
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