Ultimate Potato-Only Potato Salad
This is the ultimate potato salad, made intentionally with only potatoes to bring out their natural sweetness and flavor to the fullest. By slowly boiling them starting in cold water, drying them thoroughly to create a 'fluffy' surface, cooling them down, and folding them with minimal mayonnaise, the resulting texture is incredibly fluffy and rich in flavor.
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🍳 Cooking Flow
Peel the potatoes, cut into bite-sized pieces, and boil from cold water until a bamboo skewer slides through easily. → Drain the water, return to the pot, and stir-fry over medium heat to evaporate moisture and create a fluffy surface. → Transfer to a bowl and let it cool thoroughly until reaching body temperature. → Add mayonnaise, salt, AJI-NO-MOTO, and black pepper, then fold together while breaking the potatoes into your preferred size.
Cooking Steps
Brief Cooking Order
Peel the potatoes, cut into bite-sized pieces, and boil from cold water until a bamboo skewer slides through easily. → Drain the water, return to the pot, and stir-fry over medium heat to evaporate moisture and create a fluffy surface. → Transfer to a bowl and let it cool thoroughly until reaching body temperature. → Add mayonnaise, salt, AJI-NO-MOTO, and black pepper, then fold together while breaking the potatoes into your preferred size.
Introduction
This is the ultimate potato salad, made intentionally with only potatoes to bring out their natural sweetness and flavor to the fullest. By slowly boiling them starting in cold water, drying them thoroughly to create a 'fluffy' surface, cooling them down, and folding them with minimal mayonnaise, the resulting texture is incredibly fluffy and rich in flavor.
Step 1
Wash the potatoes, peel them with a peeler, and thoroughly remove any eyes or dark spots.
Step 2
Cut the peeled potatoes into bite-sized irregular pieces (rangiri) so they cook evenly.
Step 3
Place the cut potatoes and 650cc (650ml) of water into a pot and bring to a boil over high heat.
Step 4
Once the water boils and bubbles appear, lower to medium-low heat and simmer for 15-20 minutes until a bamboo skewer passes through easily.
Step 5
Once tender, drain in a colander to remove excess water, then return the potatoes to the pot.
Ingredients List
Important Notes
💡 Boiling from cold water and drying out the potatoes to create a 'fluffy' finish rather than using a microwave is the most important step for concentrating the potato's flavor.
⚠️ Mixing mayonnaise into hot potatoes will cause the oil to separate, so be sure to cool them to a temperature comfortable to the touch before mixing.
🍴 Leaving some chunky pieces rather than mashing into a paste allows you to enjoy the contrast between the fluffy texture and creaminess, even with a small amount of mayonnaise.
✨ The golden ratio for mayonnaise is approximately 10% of the net weight of the potatoes.
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