Tips on Reinventing Your Original Potato Salad
Instead of using waxy potatoes try an alternative like russet potatoes.
Add vinegar to the boiling water with salt when cooking the potatoes to help them retain their firmness.
If you haven't had super soft potatoes in a potato salad before you'll notice the difference.
For my taste I prefer a nice bite.
Drain the water from the pot and spread the potatoes on a rimmed baking sheet.
Drizzle about 1/2 tablespoon of white wine vinegar per pound of the hot potatoes.
Try a lighter vinaigrette style dressing
Lighter to settle at the bottom of the bowl for tossing.
This next part will really blow you away!
To create a dressing coating for your potatoes that will stick to every bite use:
1 tablespoon of white wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard or whole-grain mustard
*THE KEY...
Take 1/2 cup of the cooked potatoes and press through a ricer!
"This creates a creamy, highly seasoned dressing that coats the potatoes & really stays in place"
-Kenji Lopez-Alt
Chief Creative Officer of Serious Eats http://seriouseats.com
where he writes The Food Lab, unraveling the science of home cooking.
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