4 days Ago By Phoebe Cornish
Potato salad seems easy to make in a few steps: boil baby potatoes, add mayonnaise and herbs, and mix them together to serve with a pinch of seasoning. The basic recipe and method are simple enough, but Kenzi Wilbur of Food52 says, "Potato salad’s beauty is not in its technique." Sharing her mother's beloved recipe online, Kenzi said that this potato salad stands out because it is truly creamy, thanks to a few ingredients.
A combination of olive oil and mayonnaise makes the dressing "burly and rich," unlike some recipes that lack depth and dimension. As for its flavours, a versatile array of green herbs, pickled cornichons, and hard-boiled eggs complement the potato base, all taking just 15 minutes to prepare and another 15 to cook . This potato salad is ideal for whipping up to accompany a last-minute spring barbecue, but you can also make it in bulk and keep it in the fridge for a day or two.
The flavours may taste better this way, as they have plenty of time to meld together. Ingredients 900g baby potatoes, scrubbed and the larger ones halved Two tablespoons of apple cider vinegar Quarter cup olive oil Quarter cup best-quality mayonnaise (homemade or store-bought) One tablespoon wholegrain mustard Three tablespoons finely chopped red onion Third cup chopped cornichons Two hard-boiled eggs, peeled and chopped Quarter cup chopped fresh herbs Salt to taste Quarter cup thinly sliced radishes Chives and chive blossoms, for finishing, optional Method First, boil the potatoes in salted water until they're fork-tender. While the potatoes cook, soak the red onion in a bit of water to soften its bite.
Drain the cooked spuds in a large colander. Prepare a bowl of iced water large enough to submerge the potatoes and shock them for a few seconds. This ensures the potatoes maintain their shape even when tossed with other ingredients.
However, this step is unnecessary if you are okay with a few squashed potato chunks. Add the drained potatoes to a large bowl and sprinkle with vinegar. In a separate bowl, mix olive oil, mayonnaise, and mustard to make your dressing, and set aside.
Add the drained red onion, cornichon, hard-boiled egg, and herbs to the large bowl. Next, add the dressing, starting with half, as you may not use it all. Toss and coat everything in the dressing (you will want enough dressing to slickly coat each potato).
If you need more dressing, add a splash of olive oil and a dollop of mayonnaise to taste. Next, add the salt and/or more vinegar to taste. When you have adjusted the seasoning to your palette, fold in the sliced radishes.
Garnish with chives or chive blossoms, and serve..
