Potato Salad (Foodie Crush)

It sure looks like a potato salad, not sure if i’ve ever had one with paprika on top

I love potatoes, so it’s only natural that I love potato salad

Time: 1hr 50 minutes:

Difficulty: 1/5

Ingredient Availability: 5/5

As some of you may know, I love potatoes. So it’s only natural that potato salad is one of my favorite side dishes. I’ve made a few potato salad recipes in my life, but none of them have really stuck around. When it comes to this recipe in particular, I chose it because I already had all of the ingredients and it didn’t have anything weird, like raisins or nuts in it. Sometimes, that’s all a recipe needs to be chosen. I feel like it’s kinda hard to really screw up potato salad, but we’ll see how this recipe does.

Key Ingredients and Omissions:

I used Russets instead of Yukon gold or White potatoes

This recipe, and most potato salad recipes that I saw when looking for one, recommends Yukon gold potatoes. I had russet potatoes that were sprouting, so I used those instead of getting new ones. Plus, I had the perfect amount of potatoes for a half batch of salad.

Tools:

• Big Pot

• Sharp Knife

Cooking Review:

Prep: 11 minutes

The prep for this recipe consisted of cleaning the potatoes (rinsing and removing sprouts), cutting them into quarters, and chopping the celery and green onions. Pretty simple

I could’ve cut these smaller

Boiling the potatoes: 40 minutes

Once the potatoes were ready, I put them into a pot full of cold water over medium heat. It took 20 minutes for it to come to a boil and at that point I added some salt. I let the potatoes continue to cook for 20 more minutes.

This is the longest step, so be prepared to wait

Cooling, Peeling, Chopping, Cooling: 10 minutes +12 minutes+ 4 minutes+ 15 minutes

I removed the potatoes from the water and let them cool for 10 minutes before removing the skins, which I could easily do by hand. I then cut the potatoes into potato salad sized pieces before tossing them in some vinegar and letting them cool longer while I made some hard boiled eggs.

Finishing: 25 minutes

While the eggs were cooking, I made the salad dressing or sauce or whatever you want to call it, which is just mixing the appropriate ingredients. I then mixed in the chopped vegetables to the potatoes and vinegar. The dressing was mixed into the potatoes next. Once the eggs were done and peeled, I cut them up and folded them into the potato salad.

Analysis:

This is a pretty solid potato solid, but not a stand out. I liked how it wasn’t as salty as some potato salads, letting the other ingredients stand out a little more. However, the lower saltiness could’ve been a good opportunity to boost other aspects to keep it interesting. Although I really enjoyed the texture of this potato salad, with the potatoes holding up better than I expected (I thought I may have overcooked them) and the vegetables staying crisp and crunchy, I think it could’ve used some more tang, or even some sweetness.  If there were an addition of some sugar (or other sweet component) or maybe more mustard or vinegar, I really think it could’ve been a special potato salad. One more thing I wanted to say was that I the eggs are a must add. They’re pretty great in this recipe. With that being said, I’ll give this recipe a 7/10. If you want potato salad, it’ll do, but it won’t be your favorite.

I made this specifically to go with the next recipe I made… Pulled Pork