Warm Potato Salad
ID: f48fb7dc...
A comforting and rustic warm potato salad made with tender boiled potatoes tossed in a signature tangy 'mayo-grette' dressing, finished with fresh scallions and parsley. It is best served lukewarm for the ultimate flavor and texture.
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🍳 調理の流れ
Boil whole potatoes until tender, then drain and let them dry. → Combine mayonnaise, mustard, water, olive oil, salt, and pepper in a jar and shake to make the dressing. → Peel and cut the warm potatoes into bite-sized pieces. → Toss the potatoes with the dressing, chopped scallions, and parsley, then season to taste.
調理手順
簡単な手順
Boil whole potatoes until tender, then drain and let them dry. → Combine mayonnaise, mustard, water, olive oil, salt, and pepper in a jar and shake to make the dressing. → Peel and cut the warm potatoes into bite-sized pieces. → Toss the potatoes with the dressing, chopped scallions, and parsley, then season to taste.
イントロ
A comforting and rustic warm potato salad made with tender boiled potatoes tossed in a signature tangy 'mayo-grette' dressing, finished with fresh scallions and parsley. It is best served lukewarm for the ultimate flavor and texture.
ステップ 1
Place the whole potatoes in a pot, cover them with cold tap water, add a dash of salt, bring to a boil, and cook for about 30 minutes until a knife easily slides through them.
ステップ 2
Drain all the water from the pot immediately and let the potatoes sit to dry out completely. Let them cool slightly until they are warm enough to handle.
ステップ 3
To make the 'mayo-grette' dressing, add mayonnaise, mustard, water, salt, black pepper, and olive oil into a clean glass jar.
ステップ 4
Secure the lid tightly on the jar and shake vigorously until the mixture emulsifies into a smooth, creamy dressing.
ステップ 5
Peel the warm potatoes by gently scraping off the skin with a knife, then cut them into 1 to 1.5-inch chunks directly into a mixing bowl.
材料リスト
重要なメモ
This potato salad is best served lukewarm; the flavors and texture are much better than when served refrigerator-cold.
Draining the potatoes immediately after cooking is crucial to let the surface moisture evaporate, preventing them from becoming soggy.
Any leftover dressing can be stored in the refrigerator for several weeks to be used on other salads.
Allowing some potato pieces to break slightly while tossing helps thicken the salad and bind the dressing.
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