Pennsylvania Dutch Warm Potato Salad Recipe on Food52 (2024)

FAQs

How does Bobby Flay make potato salad? ›

Bobby Flay's Mustard and Scallion Potato Salad

In a large bowl, whisk together the mayonnaise, mustards, vinegar, salt and pepper, olive oil, honey, lime juice, jalapeño, and scallions. Add the warm, sliced potatoes to the bowl and fold until well combined.

Drain the water and add the potatoes to a mixing bowl. Let the cool for about 10 minutes before adding in your chopped celery, boiled eggs, diced onion, and sweet pickle relish. Whisk together the ingredients for the dressing – mayonnaise, sugar, mustard, apple cider vinegar, salt, celery seed, and pepper.

Always cut up the potatoes into a dice before boiling them. If you boil the potatoes whole, the exterior of the potato will get too soft and crumbly before the interior has a chance to cook through. Best potatoes for potato salad? Russet, Yukon Gold, or red potatoes (new potatoes) are all excellent for potato salad.

Full of tender potatoes, gooey cheese, sour cream and topped with crispy Kellogg's corn flake cereal this savory casserole cannot be beat. Funeral potato with real potatoes is easy, cheesy, and delicious.

A classic side dish for homemade lunch boxes or bento picnics, a Japanese potato salad is made with boiled russet potatoes, vegetables, boiled eggs and, often, ham, all seasoned with rice vinegar and tangy Japanese Kewpie mayonnaise.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn't trapped inside.

All you need is four ingredients for this simple potato salad recipe: scallions, mayonnaise, white-wine vinegar, and Yukon gold potatoes.

How to make magic mud with potatoes? ›

Put the chopped potatoes into a large heatproof mixing bowl, then add enough hot water from the tap to cover them. Make sure there is suitable adult supervision while using the hot water. Stir the potatoes for a few minutes. When ready, an adult should carefully pour the mixture through a sieve into another large bowl.

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

The type of dressing you plan to use, mayo-based dressing or vinaigrette, will determine when the salad should be dressed. When using vinaigrette, don't let the potatoes cool before dressing them. And when making a mayonnaise-based potato salad, stay away from dressing warm potatoes.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

Flay's made his fortune not just through his Food Network stardom, but also through his ownership of restaurants and chains like Amalfi, Mesa Grill, Bar Americain, Bobby's Burgers and Bobby's Burger Palace.