I would never say something as rude as "yuck" or "disgusting"when it comes to food. Pictured above is someone's hard work and attempt to share a recipe. If anything I would describe the picture as looking rustic or homemade. It's actually a sauce that has a taste you will never forget. You will actually crave it.
Tyler Florence can do no wrong in my eyes; he is a great chef. I thought he gave us a great variation on an old classic.
This may not be the most attractive dish, but it has one of the most amazing flavors I've ever tasted. It's also extremely easy, and other than the salt from the broth, very healthy. I'll be making it again very soon. Nick, thanks for posting--I don't remember the last time I was this happy with a recipe.
Roboppy, I couldn't agree more about the nasty cilantro!
This recipe is really close to mine. I use sour cream rather than mayonaise and add fresh chopped dill, chopped celery, a splash of white wine vinegar and more eggs. It is real light and nothing like the photo. Not wet at all. When wanting this to be more filling as a main course, I have added large chunks of salami and ham. It's great.
Sounds delicious. I will try it tomorrow.
I love Tyler Florence, and I love potato salad.
This recipe is fantastic. I love it. Taste as you go. If you don't love capers, use less. One time I used 1/8 cup sliced dill pickles and 1/8 cup sliced sweet bread&butter pickles, because that's all I had in the house. I added a bit more lemon to balance the sweetness. A thing of beauty.
I am a vegetarian, but I do allow the occasional egg. I have scores of potato salad recipes, all great.
Most popular: Paper thin sheets of unskinned red potatoes, paper thin sheets of red onions, string beans, kalamata olives, olive oil & balsamic,
lime zest, kosher salt and pepper. Serve with slices of lime and red flame grapes as garnish.
My grandma's secret for making great potato salad is a lot of eggs and just a dollop of cool whip in with the mayo...it makes it extra creamy and you don't taste it.
@lesleycelliot -- Pepitas are pumpkin seeds. Pepita is the spanish word for "little squash seed" and usually refers to the hulled (green versus white) seed.
I didn't even think about how people wouldn't know where to get pumpkin seeds but yes, they can be bought in bulk (in the amount needed big or small) at places such as Whole Foods, Co-ops, and I'd imagine a lot of stores focused on Mexican food because they are a big part of the cuisine. In fact, a sprinkle of whole or coarsely chopped pepitas on top would be a good sub for the pistachios above as they are wonderful as a garnish for pumpkin soup.
Pumpkin seeds are very healthful too with lots of great vitamins and minerals and are great when quitting smoking because of their zinc and iron content. For that, shelling them keeps the mouth and fingers busy.
But, for the above recipe shelled seeds are definitely what is wanted so it's much easier to buy them already hulled than to kill a squash and gut it.
On the other hand, if one does get a winter squash it makes sense to save the seeds and fix them up to snack on. Different varieties have different flavors and some are really exquisite.
Two methods: Clean and wash, then toss dried with an oil and seasonings of choice, spread on a tray and toast in an oven at 325 till light brown (about 15 to 20 minutes), or simmer covered in salty water for several minutes, drain and then toast until light brown. Google can bring up other ways such as skillet toasting and spice ideas. The least heat though will preserve the most nutrients.
Thanks for bringing up the pepitas. :)
In my humble opinion, and I admit it's humble, no one can make potato salad like my Grandma. She wasn't a chef, she certainly never considered herself a restaurant cook, but she made potato salad, cheese cake (made with cottage cheese and a lot of nutmeg) fried chicken and God, her cabbage rolls, I've never had anything even close to them and her home made rolls. All recipes she brought from her home country, Hungary, at the time, and all fantastic. Of course this is what I grew up on, I thank my parents for letting her be a huge part of my life and letting her teach me to cook. I'll remember her, and her food, forever. And, she hardly ever used cheese, she taught us to love food as what it was, not disguised with some heavy sauce or nasty cheese.
In my opinion, potato salad isn't potato salad without a lot of eggs. But that's my personal taste and I won't force that on anyone else. I agree with the pickle juice though, I've done that for years and people have always asked me my secret, which I willingly shared. I'm just glad to see he didn't ruin another perfectly good dish by smothering it with some nasty cheese or heavy sauce. His potato salad is good, not great and certainly not ultimate, it's very heavy and way too much for summer for me. But as I've already stated, that's my opinion, others may feel differently.
For those questioning pumpkin seeds (ie, wishing they were in season to get the seeds) you can substitute pepitas. Most commonly you can find them at a natural foods store.
That picture doesn't do it justice. This is one of the best things I've eaten recently. Sorry my photography skills aren't up to much!
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