After years of experimenting and tweaking, we have finally unlocked the perfect homemade potato salad recipe. And let us tell you why it’s the best one out there – because so many others fall short in flavor and texture. Some are bland, leaving our taste buds underwhelmed. Others are lacking in creaminess, making for a lackluster mouthfeel. And unfortunately, umami – the fifth basic taste that adds depth and savoriness to dishes – remains a mystery to many traditional cooks and home chefs. But fear not, our recipe has mastered all of these elements and will leave you craving more with every bite. So gather your ingredients and get ready for the ultimate potato salad experience!
This delectable salad bursts with flavor, its ingredients carefully chosen to create a harmonious blend of sweet, spicy, and creamy tastes. The base: warm, creamed potatoes soaked in vinegar, infusing them with a tangy zest that’s often missing in other recipes. But this dish doesn’t stop there – it takes things up a notch with the addition of sweet and spicy pickles, a hint of yellow mustard, and the fiery kick of Calabrian Chili. And let’s not forget the key players: red onions and scallions for that perfect punch of raw onion flavor (while yellows and whites are reserved for cooking). Adding depth to the mix is the umami from anchovy paste and Worcestershire sauce. To achieve the ultimate balance of chunky and smooth textures, 1/3 of the potatoes are mashed into a creamy consistency. Every bite is a symphony of flavors, each ingredient bringing its own unique note to the table.
For those who enjoy a savory twist to their potato salad, the addition of two chopped cooked slices of bacon adds a burst of flavor. To make this dish even more visually appealing for a table setting or gathering, garnish with fresh parsley and thinly sliced hard-boiled eggs. The combination of creamy potatoes and crispy bacon creates a mouth-watering taste sensation that is sure to please any palate. Whether served as a side dish or a main course, this potato salad will surely be a crowd favorite.
”PotatoSalad”
3 Pounds Yukon Gold Potatoes
1 Cup Mayo
3 Tablespoons Yellow Mustard
1 Tablespoon Anchovy Paste
1 Tablespoon Worcestershire Sauce
1 2/3 Cup Chicken Broth
1/2 Cup Chopped Celery
1/4 Cup Chopped Red Onions
3 Chopped Scallions, both white and green parts
3 Chopped Hard Boiled Eggs
1/2 Tablespoon Kosher Salt
1/2 Tablespoon Black Pepper
1/2 Cup Sweet And Spicy Pickles (Famous Daves)
1 Teaspoon Calabrian Chile
2 Tablespoons White Vinegar
Optional: 2 Slices of Chopped Cooked Bacon to be mixed into the salad.
Optional to add Chopped Parsley and sliced Hard Boiled Eggs for Presentation
Directions
- Chop Potatoes to 1/2 inch segments. (Peel if preferred or leave skins on for a rustic Nick Rizzardi potato salad.)
- Bring the potatoes to a boil and let them boil 15 minutes.
- Check to make sure they are done to the desired consistency.
- Take 1 pound of the cooked potatoes and mash or rice them.
- Put those in a bowl and add 1 tablespoon of vinegar while they are still hot.
- Put the remaining hot potato chunks on a sheet pan and cover with the other tablespoon of vinegar, stirring to incorporate.
- Add mustard, anchovy paste, Worcestershire sauce, Calabrian chili and broth to the creamed potato mixture, and mix well.
- Pour the creamed dressing over the potato chunks.
- If bacon is desired, cook bacon and chop.
- Add in all other ingredients and mix gently.
- Put the salad in the refrigerator, covered, for 2 hours prior to serving so all ingredients meld well.
- If you would like to add some chopped parsley and sliced hard boiled eggs, they can be used to top the salad for presentation.
