Recipe of the day: creamy potato salad
Sometimes it feels like potatoes have been sent from heaven. They gave us french fries, twice baked potatoes, gratinated potatoes and the holy grail: potato salad. In summer there is nothing like a perfectly grilled burger served with a creamy potato salad. This recipe will teach you how to make the side dish like a real deli.
No-cook side dishes for summer barbecues and midweek dinners
Proper potato salad starts in the grocery store, where you choose the potatoes you want to cook with. In general, waxy potatoes like Yukon Gold or red potatoes are preferred. This is because they keep their shape well and don’t get mushy like other strains do.
How you cook your potatoes for potato salad is even more important than what you add to your cart. While potato salad may seem like a shattered mix of ingredients, overcooking the spud can give the dish the consistency of baby food.
First, fill a saucepan with cold, salted water. Yes, it must be cold. This will prevent the outside of the potato from cooking too quickly. Put the potato cubes in a saucepan with cold water, bring to a boil and cook for 20 minutes. Check the doneness by pricking the center of the potatoes with a fork. You’re done when the fork can easily slide through the center of the cubes. Next, drain the potatoes and let them cool while you cook the crust.
This recipe comes straight from 3 G’s Gourmet Deli & Restaurant in Delray Beach, Florida where lines literally form from this potato salad. The mix of white vinegar, mustard, mayo, celery, and spices isn’t particularly groundbreaking, but the addition of green bell peppers and parsley brings the dish together and gives it that restaurant-quality flavor boost.
Not only is this potato salad perfect for July 4th alongside grilled meat and corn on the cob, it’s also ideal for 90-degree days when heating up the grill isn’t a starter. Serve with gazpacho, hummus and other cold dishes on hot days.
This recipe was originally published in the South Florida Sun Sentinel.
- 6 pounds of red skin potatoes, diced, skin-on
- 3 tablespoons of white vinegar
- 2 tablespoons of sugar
- 2 tablespoons deli mustard
- 3 tablespoons of vegetable oil
- 1 1/2 teaspoons of black pepper
- 1 teaspoon salt, plus more for cooking
- 1 1/2 teaspoons of granulated garlic
- 2 cups of cold mayonnaise
- 3 stalks of celery, finely chopped
- 1 green pepper, finely chopped
- 8 sprigs of parsley, leaves plucked and chopped
Step 1: Place 6 pounds of diced red skin potatoes in a large saucepan with enough cold, salted water to cover 1 inch over high heat. Bring to a boil and reduce the heat and simmer for about 10 minutes, until the potatoes are tender when pricked with a paring knife. Drain thoroughly and place the potatoes on a baking sheet, allow to cool.
Step 2: In a large bowl, mix 3 tablespoons of white wine vinegar, 2 tablespoons of sugar and 2 tablespoons of deli mustard. Gradually instill 3 tablespoons of vegetable oil while stirring until it is emulsified. Add 1 1/2 teaspoons of black pepper, 1 teaspoon of salt, 1 1/2 teaspoons of granulated garlic, and 2 cups of cold mayonnaise and stir until smooth.
Step 3: Using a rubber spatula, add 3 stalks of chopped celery, 1 chopped green pepper, 8 sprigs of chopped parsley and cooled potatoes to the dressing and carefully fold in. Cover and refrigerate until needed.