Potato salad will taste creamy and more 'flavourful' if you add 1 unexpected ingredient
A good potato salad has the perfect blend of a creamy texture and slight bite. The simple side dish is the ultimate contribution to a successful barbecue, which many Brits have been enjoying with the warm weather.
While a potato salad is fairly easy to make, this one recipe, which home cooks will certainly love, will not only give you a creamy salad, but one that is more "flavourful" and that's all thanks to one secret ingredient.
The recipe shared on food blog, Inspired Taste, notes apple cider vinegar as the "best secret for potato salad". Adam Gallagher, co-founder of the blog, says he learnt the game-changing tip from American food expert, Alton Brown "years ago", and it is something that all home cooks should follow.
Adam wrote: "If you take anything from me after reading this, make it this tip! Vinegar makes the flavour of our potatoes pop and adds a little bite, which is fantastic when mixed with the creamy dressing. Other vinegars or even pickle brine are good substitutes."
The food blogger also dropped the recipe for the "best" potato salad, so it can be put to the test and see if it really does make a transforming difference.
Ingredients
- 2 pounds of small yellow, red or white potatoes
- 1 tablespoon apple cider, wine, or rice wine vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
- 1/2 medium red onion, finely chopped, about 1/2 cup
- 3 celery stalks, finely chopped, about 1/2 cup
- 1 medium dill pickle, finely chopped, about 1/3 cup
- 2 hard-boiled eggs, peeled and chopped, optional
- 1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
- Salt and fresh ground black pepper
Method
Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season with salt - use one teaspoon for every quart of water (approx a litre).
Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart)-Cook 15 to 20 minutes or until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.
Chop the peeled potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
While the potatoes cook, add the onions to a small bowl and cover with cold water. Wait for 10 minutes, then rinse. This step helps to tone down the raw flavor of the onions.
Stir the sour cream, mayonnaise, and mustard in a bowl.
Add the sour cream mixture, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.
