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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🍳 요리 흐름
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.
조리 단계
간단한 조리 순서
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.
소개
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.
단계 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.
단계 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.
단계 3
To make the 'mayo-grette' dressing, add mayonnaise, mustard, water, salt, black pepper, and olive oil into a clean glass jar.
단계 4
Secure the lid tightly on the jar and shake vigorously until the mixture emulsifies into a smooth, creamy dressing.
단계 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.
재료 목록
중요 사항
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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