awesome ultimate expert hen (mdyesowitch) wrote in 50dishchallenge,
awesome ultimate expert hen
mdyesowitch
50dishchallenge

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Dish 2: Potato Salad (version 1)

My next entries may revolve around my attempts to get this one right.
The story: I love mustard potato salad, but I hate every one I taste these days. Where's the yummy mustard potato salad of my youth? America's Test Kitchen has wrestled with this very question and they've set out to fix it.
Here's the recipe I'm working from (the notes indicate my deviations)
2 pounds russet potatoes, peeled and cut into 3/4" cubes - (I used 4-5, unpeeled).
salt (didn't use at this step).
2 T distilled white vinegar - (poured some amount that felt kinda like 4-5 T over the potatoes)
1 med celery rib, chopped fine - (omitted)
2 tablespoons minced red onion - (sub: 1 small yellow onion)
3 tablespoons sweet pickle relish (doubled appropriately)
1/2 cup mayonnaise - (didn't measure)
3/4 t powdered mustard (da)
3/4 t celery seed (da)
2 T minced fresh parsley leaves (used dried)
1/4 t ground black pepper (da)
2 large hard-cooked eggs, peeled and cut into 1/4" cubes (optional - omitted)
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They say to salt while cooking the cut and peeled potatoes and pour on the vinegar hot. I cooked the potatoes uncut and unpeeled, cooled them overnight and then added the vinegar while bringing them to room temperature and preparing the dressing.
You then combine all the other ingredients into a bowl then fold into potatoes. I hand-grated the mustard seed (I use black mustard mostly, I really like the flavor). and combined the other ingredients normally. I started by mixing in small batches of the potatoes, but then I realized the bowl was too small, so then I dump all the remaining cut potatoes into a large bowl, poured the dressing (with other potatoes) on top of it and then stirred to combine.
The way I added the mayonnaise, which I'm used to adding to taste, was to add a small amount with the first addition of the potatoes and to add potatoes until I needed to add more mayonnaise to combine, but then I dumped everything into a big bowl, so I added the mayonnaise then, and it combined decently well.
You let the salad cool at least an hour before cooking to let the flavors combine.
I didn't do that either. I had a bowl pretty quickly. The flavors were sharp and clear, although I could see where letting it sit and combining those flavours would help. (I'll get to that!). The mustard is still too subtle, but I might try with more next time, we'll see. And next time I'm picking up the four missing ingredients (fresh parsley, egg, red onion, and celery) and then we'll see what we've got.
I still don't think I'll measure the ingredients, though. I hate to get my measuring cups dirty.
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