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:

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

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.

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.