Psp: Potato Salad Perfection
Ingredients
5 large Yukon Gold potatoes, peeled and quartered
1 medium carrot, halved
1 tablespoon sea salt
4 eggs, at room temperature
1 cup mayo (use the real thing)
2 teaspoons Dijon or Creole mustard
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon Piment d'Espellete or Smoked Paprika
Sea salt, if necessary
Preparation
1
After you've peeled the potatoes, cut them into quarters. The cubes should be as uniform as possible, that way they all cook at the same rate. However, don't cut them too small or the potato will just break apart. Place the cubed potatoes in a medium pan with the carrot and fill with enough water to pass the potatoes by about 1-2 inches. Add the salt and bring to a medium boil, cooking the potatoes for about 12 minutes or until fork tender. Drain completely and allow it to cool.
2
While the potatoes cook, boil the eggs. Put the eggs in a small saucepan and fill with water. Allow the water to boil for about 3 minutes, turn off the heat and let the eggs sit in the hot water for another few minutes (about 8 minutes). Drain the water and fill the pot with cold water, let them sit in the cold water for about 2-3 minutes. You'll end up with perfect, beautiful eggs. Peel and chop the eggs, set aside.
3
Combine the mayo, mustard, sugar, cream, piment/paprika, black pepper in the bowl you'll mix the salad. Make sure you mix all the ingredients very well. I usually break a piece of one of the potatoes and put a little dab of the mayo mixture on it to taste the flavors. I then adjust the salt as necessary. Set this aside.
4
5
You now have a perfect batch of potato salad. Enjoy!
Tools
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About
My salad is a combination of my mom's and one of her best friend's recipes. After my sis-n-law brought me Piment d'Espellete, I've incorporated it into my recipe, but it isn't necessary. It's creamy. It's eggy. It showcases the potato's sweetness. It's just good. Grab some potatoes and go to work. You'll see what I mean.
Yield:
8
Added:
Sunday, January 17, 2010 - 3:16pm
