Dill, potatoes, and sour cream go hand in hand. Just ask any Scandinavian and they'll tell you. That said, most Scandinavian-style potato salads tend to be extraordinarily creamy. This version uses only the barest touch of sour cream, instead relying on good technique to pack the potatoes with plenty of flavor and brightness.
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The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together.
Bringing together a set of usual barbecue flavors—tangy, smoky, and sweet—this is one salad worthy of a seat next to a stack of fatty brisket.
Before anyone comes out and yells at me that "potato salad is pure carbs!" "This is so unhealthy for a vegan!" and other wah wah wah type stuff, lemme just say: potato salad is freaking delicious, and that's all the justification I need, thank you very much. The solution was closer than I thought.
Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan.
While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. The eggs add richness and a fun fluffy texture, the vinaigrette is boldly mustard-foward, and the pickled celery slices contribute crunch and tang to the creamy and subtly earthy potatoes.
Equal parts non-traditional Philadelphia hoagie shop and non-traditional Jewish deli, Koch's makes some of the best and most unique sandwiches in the city.
Potato salad isn't generally a very salad-y salad. It never contains more than a couple vegetables and as far as healthy points go, it comes in at pretty much nil once you get all the creaminess involved. But potato salad is a summer staple. Where would barbecues and picnics be without some sort of chilled, dressed spud salad? Heidi Swanson, author of Super Natural Every Day, has brilliantly solved the salad-y potato salad equation with this Mostly Not Potato Salad.
"My grandfather hung up the phone once and told my grandmother someone wouldn't be able to make it over for dinner. "We can take the eggs out of the potato salad now." " —JacobEstes, on "The Food Lab: Potato Salad Done Right"
A really well-constructed potato salad can be as interesting as the burger it precedes (and believe me: I love burgers). Tangy, salty, and sweet with a texture that's simultaneously creamy, crunchy, and fluffy in each bite, a perfect potato salad should taste feather-light, despite being made with potato and mayo, two of the heaviest ingredients around. How to make that perfect potato salad? Find out in this week's Food Lab.
The Ross Sisters were a trio of singing, dancing, contortionist siblings who came to fame in the 1940s. What better way to celebrate the Fourth than by watching some of this great home-grown Texan talent sing about "solid potato salad"? For me, the words "solid potato salad" conjure up images of potato salad entrapped in quaking green Jell-o. Thankfully, there is no such thing. A quick search revealed that solid was a wartime expression for "great," or "good." They're cute, they've got matching outfits, and they can put their legs behind their heads. Plus, I really think their outfits would be the perfect thing to wear to a picnic, pigtails and all. The video starts out so sweet with...
The soft-boiled eggs combined with just a touch of mayonnaise and Dijon mustard serve as the creamy base of this potato salad; the cornichons adds tartness; the celery hearts, red onion, and lemon juice bring a variety of tart, bright flavors; and the smoked paprika contributes a rich, smokey component. And everything is better with bacon.
I am going through a period of less-than-fantastic eating not because baby is demanding unhealthy food but because I am having trouble motivating to plan and cook dinner. It’s an early springtime thing, I think. It’s tempting to goof off...
At the farmers' market this weekend, I ran across some bright, fluorescent-hued spuds unlike any I've encountered before. Sure, I'd had red potatoes before, but for some reason I had missed red and purple potatoes that were red and purple...
I've been making potato salad for a friend's July 4th picnic for a zillion years now, and until now I haven't come up with a definitive potato salad. But this year, I am going to make my slightly altered...
Yesterday marked the start of the Lenten Season, during which Catholics abstain from eating meat on Fridays to honor the Passion of Christ. Seafood is exempted and so in many communities with large Catholic populations, parish fish frys on Lenten Fridays have become a tradition. Nicki Britton of the Houston Chronicle visited parish fish frys in the area and talked to the people that run them: "The fries "build relationships,'' she says. "Many of the (volunteers) are retired. They may not have an organized plan for every day. But they know that every Friday for six weeks, they will be coming together and sharing an experience.'' The recipes for fried fish, coleslaw and potato salad come in two scales each:...