Potato Salad
The potato salad you want this summer! Unlike the classic version which is often disintegrated potato mash bathing in mayonnaise, this one actually feels like a salad where each ingredients hold their shape and texture.
It has all the ingredients of a classic potato salad but the addition of fresh herbs and crunchy greens add an extra oomph! And the best part — it’s light, bright and refreshing, how a salad should be. See it for yourself and try it out at your next picnic!
Recipe - Potato Salad
Serving: 2-3
Our Summer Favorite Potato Salad
Boiled Potatoes - 1 lbs, 2-3 inch wedges
Jammy Eggs - 2, roughly chopped
Bacon - 3-4 strips, crumbled
Red Onion - 1/4 cup, diced
Dill Pickles - 1/4 cup, diced
Kewpie Mayonnaise - 1/4 cup
Dijon Mustard - 1/8 cup
Chives/Scallions - 1/8 cup, minced
Dill Leaves - 1/8 cup, minced
Mustard Seeds - 1-2 tsp
Rice Wine Vinegar - 1 tbsp
Celery Salt - 1 tsp
Cracked Black Pepper - 1 tsp
In a large bowl, add all of the above ingredients. Using a rubber spatula gently fold everything together until all the ingredients are well-combined. Try not to mix it vigorously otherwise the potatoes will break. This recipe is best when every ingredient holds their shape and not turn into a mushy mess. If you are hungry you can eat it right then and there, or you can pop it in the fridge for couple hours and serve it nice and cold.
Extra Tips:
I like to save aside a little bit of the ingredients, like the eggs, bacon, pickles, chives and mustard seeds for extra garnish. I mean what kind of a monster doesn’t love chunky bits of jammy eggs and crumbly bacon on top?!? Also, if you are wondering, bacon doesn’t always have to be pork — you can use beef bacon, turkey bacon, heck even carrot bacon for that extra crunch! You may also add diced celery, I chose to leave it out because Arafat hates celery with an unfettered passion.
Anyway, if you want to learn how to get the perfectly boiled potatoes and jammy soft-boiled eggs, keep scrolling.
How To: Chunky But Tender Potatoes
I don’t know about you but I like my potatoes intact for potato salad. If I wanted mushy potatoes, then I’d be making mashed potatoes right? Right! Here is how I get them to be soft and tender but still hold their structure and shape when making the salad.
Yukon Gold Potatoes - 1 lbs
Salt - 1 tsp
Sugar - 1 tsp
Vinegar - 1 tsp
Peel and cut the potatoes into 2-3 inch wedges. In a saucepan, add 4 cups of water then add salt, sugar and vinegar. Stir to combine, then add the potatoes. Bring everything to a rolling boil over high heat.
Once it starts boiling, reduce the heat to a simmer and cook for another 10-12 minutes, until the potatoes are fork tender. Make sure to stir in between so they don’t stick to each other or catch at the bottom. Drain the potatoes and transfer to a rimmed baking sheet. Spread into an even layer, allow to cool to room temperature, about 30 minutes.
How To: Jammy Soft-Boiled Eggs
For me, not only are these visual delights as garnishes but the jammy yolk adds a little something something to the potato salad dressing and it. is. divine! If you prefer hard-boiled eggs like the boring person you are, go ahead and skip this step. Make yourself that boring hard boiled eggs. 👀
How I make em ooey-gooey-jammy eggs!
Eggs (Room Temperature) - 2, see notes
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 7-8 minutes (see notes), adjusting heat to maintain a gentle boil.
While the egg is boiling, set up a bowl of ice cubes and water. As soon as the timer goes off, remove the eggs from the boiling water using a slotted spoon and plunge them into the prepared ice water. Let them sit, stirring occasionally, for 10 minutes. Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
Note 1: Make sure the eggs are at room temperature. To bring whole eggs to room temperature quickly, fill a small or medium bowl with warm water. You want the temperature to feel like a warm bath (not so hot that you end up accidentally cooking the eggs). Carefully place the eggs in the water and let them sit for 10 to 15 minutes.
Note 2: If using small to medium eggs, cook it for 7 minutes. If using large to extra large eggs, cook for 8 minutes. Jammy egg is a tricky thing to achieve. Extra time, water temperature, even the egg size will affect the texture of the yolk. When you reduce the variables, you get the same result every time. Use the same temperature, the same size eggs, the same boiling water, for the same amount of time.
If you do recreate our recipe, be sure to
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