3 Potato Salad Recipes (Classic, German Style, Loaded Baked Potato)

3 Potato Salad Recipes (Classic, German Style, Loaded Baked Potato)

someday Brian Lagerstrom Source Watch it .gravy
side bbq
907 g fingerling potatoes
8 g salt
225 g bread & butter pickles
15 g fresh dill
375 g mayo
80 g yellow mustard
6 g black pepper
¼ red onion
50 g apple cider vinegar
20 g sugar
907 g red potatoes
500 g bacon
15 g fresh parsley
60 g whole grain mustard
907 g russet potatoes
olive oil
75 g medium or sharp cheddar
100 g scallions
150 g sour cream
cheddar
1 large egg
20 g water
25 g white vinegar
325 g neutral oil

Classic Potato Salad

  1. 1. Cut 907g fingerling potatoes into bite-sized coins.
  2. 2. Place potatoes into a large pot with enough water to cover by an inch.
  3. 3. Add a large pinch of salt to the water.
  4. 4. Bring to a boil, then reduce heat to medium-low and simmer for 25–30 minutes, until tender but toothsome.
  5. 5. Drain and spread potatoes onto a tray to cool to near room temperature.
  6. 6. Chop 225g bread & butter pickles and 15g fresh dill.
  7. 7. Transfer cooled potatoes to a large bowl.
  8. 8. Add 175g mayo, 80g yellow mustard, bread & butter pickles, and fresh dill.
  9. 9. Mix with a gloved hand, squishing about 20% of the potatoes to create a slightly mashed texture.
  10. 10. Garnish with extra fresh dill and black pepper.

German Style Potato Salad

  1. 11. Shave or thinly slice ¼ red onion, then rinse under cold water.
  2. 12. Combine red onion with 50g apple cider vinegar and 20g sugar in a bowl.
  3. 13. Allow onions to marinate while the potatoes cook.
  4. 14. Cut 907g red potatoes into bite-sized pieces.
  5. 15. Place red potatoes into a large pot with enough water to cover by an inch.
  6. 16. Add a large pinch of salt to the water.
  7. 17. Bring to a boil, then reduce heat to medium-low and simmer for 15–20 minutes, until soft but not crumbly.
  8. 18. Drain and set aside.
  9. 19. Chop 250g bacon — freeze it for 15 minutes first to make it easier to cut.
  10. 20. Heat a sauté pan over medium-low heat and add bacon.
  11. 21. Cook for 15–20 minutes, stirring frequently, until cooked and golden brown.
  12. 22. Chop 15g fresh parsley.
  13. 23. Add cooked potatoes, cooked bacon with its fat, 60g whole grain mustard, fresh parsley, 3g salt, and 3g black pepper to a large bowl.
  14. 24. Fold together, then toss more roughly to emulsify the mustard and bacon fat.
  15. 25. Garnish with additional fresh parsley and black pepper.

Loaded Baked Potato Salad

  1. 26. Preheat oven to 450°F/230°C.
  2. 27. Partially peel 907g russet potatoes and cut into bite-sized pieces.
  3. 28. Toss russet potatoes in a bowl with a generous squeeze of olive oil and 2 large pinches of salt.
  4. 29. Spread potatoes onto a sheet tray in a single layer.
  5. 30. Roast for 25–35 minutes, tossing halfway through, until cooked through and crisped on 1–2 sides.
  6. 31. Allow potatoes to cool before assembling.
  7. 32. Chop 250g bacon — freeze it for 15 minutes first to make it easier to cut.
  8. 33. Heat a sauté pan over medium-low and add bacon.
  9. 34. Cook for 15–20 minutes, stirring frequently, until golden brown.
  10. 35. Allow bacon to cool before assembling.
  11. 36. Finely shred 75g medium or sharp cheddar.
  12. 37. Thinly slice 100g scallions.
  13. 38. Transfer cooled potatoes to a large bowl, reserving about ¼ of them.
  14. 39. Thoroughly chop the reserved ¼ of potatoes, then add them back into the bowl.
  15. 40. Add bacon with its fat, 200g mayo, 150g sour cream, cheddar, scallions, and 3g black pepper to the bowl.
  16. 41. Stir to combine.
  17. 42. Garnish with additional black pepper, a sprinkle of cheddar, and more scallions.

Homemade Mayonnaise

  1. 43. Add 1 large egg, 20g water, 25g white vinegar, and 5g salt to a high-sided container.
  2. 44. Blend with an immersion blender to combine.
  3. 45. Slowly stream in 325g neutral oil while blending until emulsified.