POTATO SALAD 3 Ways

Summary by Krater

The creator demonstrates how to make three elevated potato salad recipes: a classic mayo-based potato salad with homemade mayonnaise, a warm German-style potato salad with bacon and cider vinegar, and a loaded baked potato salad with cheddar and sour cream.

From the video

Answers: How do you make elevated potato salad recipes like classic, German, and loaded baked potato salads?

• classic mayonnaise-based potato salad
• warm German potato salad
• loaded baked potato salad
• homemade mayonnaise
• potato selection and cooking techniques

Ingredients

• 1 kg / 2 lbs waxy fingerling potatoes
• 1 large egg
• 20 g water
• 25 g white distilled vinegar
• 5 g salt
• 325 g neutral oil
• 80 g yellow mustard
• 225 g bread and butter pickles
• 15 g fresh dill
• 1 kg / 2 lbs red potatoes
• 1/4 red onion
• 50 g cider vinegar
• 20 g sugar
• 250 g bacon
• 60 g whole grain mustard
• 15 g parsley
• 3 g ground black pepper
• 2 lbs / 1 kg russet potatoes
• null olive oil
• null cheddar cheese
• 150 g sour cream
• 100 g scallions

What it concludes

• Fingerling potatoes hold on to their firm interior texture better than other potatoes when cooked in water.
• Making homemade mayo with an immersion blender creates a cleaner, less stale flavor that improves potato salad.
• Using bread and butter pickles provides a crunchy, sweet-and-sour element that balances the mustard and pickle acidity.
• Red potatoes hold up well and have a nice combination of creamy interior flesh with a thin skin, but overcook easily.
• Munk Pack keto granola bars and nut and seed bars contain 1 gram of sugar or less, 2 to 3 grams of net carbs, and under 150 calories per bar.
• Soaking thinly sliced red onions in cider vinegar and sugar creates a pseudo-pickle that balances the warm German-style potato salad.