Matt Latuchie
Matt Latuchie
anyone have a good potato salad recipe to share? i don't know why, but tonight feels like a good night for potato salad.
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NWR: Potato Salad
- Thread starter Matt Latuchie
- Start date
Matt,
With the caveat that I don't care for mayonnaise-based salads in general, what I like to do is to thinly slice the potatoes and a white onion, then pan fry the lot until the potatoes are soft and the onions are partially caramelized. At that point, I transfer the potatoes, oil and onion to a bowl and add copious amounts of cider vinegar. Season with salt and pepper and serve hot. It's not a particularly wine-friendly prep, but with grilled sausages and mustard it's pretty great.
Mark Lipton
With the caveat that I don't care for mayonnaise-based salads in general, what I like to do is to thinly slice the potatoes and a white onion, then pan fry the lot until the potatoes are soft and the onions are partially caramelized. At that point, I transfer the potatoes, oil and onion to a bowl and add copious amounts of cider vinegar. Season with salt and pepper and serve hot. It's not a particularly wine-friendly prep, but with grilled sausages and mustard it's pretty great.
Mark Lipton
Jonathan Loesberg
Jonathan Loesberg
I'm assuming you can find the usual mayonnaise recipes easily enough. Here's an oil and vinegar one.
Boil potatoes and chop into quarters eighths, depending on size. Mix in scallions, tomatoes and chopped up pickles. You can also put in bacon bits. Make a vinaigrette using a recipe that calls for some mustard. Put over potatoes. Add salt and pepper to taste and let sit for an hour either in the refrigerator or at room temperature, depending on whether you want it cold or at room temperature.
Boil potatoes and chop into quarters eighths, depending on size. Mix in scallions, tomatoes and chopped up pickles. You can also put in bacon bits. Make a vinaigrette using a recipe that calls for some mustard. Put over potatoes. Add salt and pepper to taste and let sit for an hour either in the refrigerator or at room temperature, depending on whether you want it cold or at room temperature.
originally posted by Matt Latuchie:
NWR: Potato Saladanyone have a good potato salad recipe to share? i don't know why, but tonight feels like a good night for potato salad.
SIMPLE...CANT BE BEAT
"4 servings:
5-6 good sized potatoes (I like Yukon gold)
1 egg
Sweet pickle relish
Mayo
mustard
Salt and pepper
Peel potatoes and cut into the size you like in your potato salad. Cover potatoes in a large pot with cold water.
Boil potatoes until fork tender (don’t overcook they will fall apart)
I usually throw the egg in and hard boil it with the potatoes. Drain potatoes and stick egg in cold water.
Boil separately if you wish-20 min for hard boiled and then stop cooking with cold water)
I usually let the potatoes cool in the colander.
Put potatoes in bowl large enough to mix in. Peel the egg and crush with a fork like you are making egg salad. Place in bowl with potatoes.
Add about a Tablespoon of Sweet relish and a little more juice. Salt and peper. Add Mayo until the consistency you want.
Christian Miller (CMM)
Christian Miller
Grandmère's Quintessential French Potato salad
Gently boil potatoes until just done to taste, then remove and let cool to room temperature (don't chill). Smaller potatoes are better - it's easier to avoid having the inside undercooked or the outside mushy. Peel and chop into large chunks.
Finely mince a small shallot (2 if you're using a lot of potatoes, serving more than 2-4 people) and a handful of parsley. A bit of tarragon, lovage or chervil is OK too if you want, but not part of the original recipe. Put the shallot and herbs in a bowl and barely cover them with good quality olive oil. Then add about 1/2-1 teaspoon more olive oil per potato (depending on potato size). Let it sit for 20 minutes or more.
Simmer a couple of eggs in the shell until just barely hard boiled (not dry) and cool. Peel and chop them into sixths or eighths. Open and drain a can of good quality tuna, preferably packed in olive oil. You can use the tuna oil in place of some of the other olive oil if you want more tuna flavor.
Add a nearly equal amount of wine vinegar (3/4?) to the olive oil-shallot mixture and a teaspoonful of mustard. Mix thoroughly, then toss the potatoes, eggs and tuna in the dressing. Yum.
Forgot to add...salt and pepper to taste. Chives are a nice addition too.
Gently boil potatoes until just done to taste, then remove and let cool to room temperature (don't chill). Smaller potatoes are better - it's easier to avoid having the inside undercooked or the outside mushy. Peel and chop into large chunks.
Finely mince a small shallot (2 if you're using a lot of potatoes, serving more than 2-4 people) and a handful of parsley. A bit of tarragon, lovage or chervil is OK too if you want, but not part of the original recipe. Put the shallot and herbs in a bowl and barely cover them with good quality olive oil. Then add about 1/2-1 teaspoon more olive oil per potato (depending on potato size). Let it sit for 20 minutes or more.
Simmer a couple of eggs in the shell until just barely hard boiled (not dry) and cool. Peel and chop them into sixths or eighths. Open and drain a can of good quality tuna, preferably packed in olive oil. You can use the tuna oil in place of some of the other olive oil if you want more tuna flavor.
Add a nearly equal amount of wine vinegar (3/4?) to the olive oil-shallot mixture and a teaspoonful of mustard. Mix thoroughly, then toss the potatoes, eggs and tuna in the dressing. Yum.
Forgot to add...salt and pepper to taste. Chives are a nice addition too.
Kay Bixler
Kay Bixler
I like to break the potatoes up by hand instead of chopping.
georg lauer
georg lauer
OK, here comes the Swabian version:
Boil waxy potatoes until soft (but not too soft). When still warm, peel and slice thinly.
Mince onion or shallot, put in small pot with stock (chicken, beef or veggie), add vinegar, mustard, salt pepper and the slightest hint of curry, plus some neutral vegetable oil. Heat, but do not cook.
Poor half of the contents of the pot over potatoes. Mix and let sit 1o or 15 minutes. then add rest. after half an hour or an hour adjust with more stock, oil, vinegar, or spices, as needed. The salad should be "schlonzig" which cannot be translated. Pretty much it needs to have a nice shine and be the opposite of dry.
Boil waxy potatoes until soft (but not too soft). When still warm, peel and slice thinly.
Mince onion or shallot, put in small pot with stock (chicken, beef or veggie), add vinegar, mustard, salt pepper and the slightest hint of curry, plus some neutral vegetable oil. Heat, but do not cook.
Poor half of the contents of the pot over potatoes. Mix and let sit 1o or 15 minutes. then add rest. after half an hour or an hour adjust with more stock, oil, vinegar, or spices, as needed. The salad should be "schlonzig" which cannot be translated. Pretty much it needs to have a nice shine and be the opposite of dry.
originally posted by Christian Miller (CMM):
Grandmère's Quintessential French Potato salad...Open and drain a can of good quality tuna...
I must have never had a good example of this, but the combination always made me squirm. Clearly the quality of the tuna is essential.
Greg Hirson
Greg Hirson
originally posted by Rahsaan:
originally posted by Christian Miller (CMM):
Grandmère's Quintessential French Potato salad...Open and drain a can of good quality tuna...
I must have never had a good example of this, but the combination always made me squirm. Clearly the quality of the tuna is essential.
FWIW, via Mr. Corti.
That is some kinda website.
Greg Hirson
Greg Hirson
originally posted by SFJoe:
That is some kinda website.
It won't win any design awards, but there's a lot of information hidden in those hard-coded, handwritten pages.
kirk wallace
kirk wallace
originally posted by Greg Hirson:
originally posted by Rahsaan:
originally posted by Christian Miller (CMM):
Grandmère's Quintessential French Potato salad...Open and drain a can of good quality tuna...
I must have never had a good example of this, but the combination always made me squirm. Clearly the quality of the tuna is essential.
FWIW, via Mr. Corti.
I swear by the Ortiz Bonito del Norte; is consorcio better?
Greg Hirson
Greg Hirson
originally posted by kirk wallace:
originally posted by Greg Hirson:
originally posted by Rahsaan:
originally posted by Christian Miller (CMM):
Grandmère's Quintessential French Potato salad...Open and drain a can of good quality tuna...
I must have never had a good example of this, but the combination always made me squirm. Clearly the quality of the tuna is essential.
FWIW, via Mr. Corti.
I swear by the Ortiz Bonita del Norte; is consorcio better?
Ortiz is my go-to also. Easier to find. I haven't tasted the consorcio in recent memory.
kirk wallace
kirk wallace
originally posted by Greg Hirson:
originally posted by kirk wallace:
originally posted by Greg Hirson:
originally posted by Rahsaan:
originally posted by Christian Miller (CMM):
Grandmère's Quintessential French Potato salad...Open and drain a can of good quality tuna...
I must have never had a good example of this, but the combination always made me squirm. Clearly the quality of the tuna is essential.
FWIW, via Mr. Corti.
I swear by the Ortiz Bonita del Norte; is consorcio better?
Ortiz is my go-to also. Easier to find. I haven't tasted the consorcio in recent memory.
I get nervous if I have fewer than 3 jars of Ortiz in my cupboard. And at least 2 jars of their anchovies.
Christian Miller (CMM)
Christian Miller
originally posted by Rahsaan:
originally posted by Christian Miller (CMM):
Grandmère's Quintessential French Potato salad...Open and drain a can of good quality tuna...
I must have never had a good example of this, but the combination always made me squirm. Clearly the quality of the tuna is essential.
Quite so. And frankly the one or two times I made it with water-packed tuna, it was inferior. But the salad can be made with just the eggs. The critical elements are decent potatoes, good olive oil, and the very finely minced shallots.