How do you like your potato salad?
When you hear potato salad, you think of it as a side dish, but we believe it’s not getting the attention it deserves.
Potato salad can be a meal itself, a very delicious meal, that is.
YouTube superstar and chef, Brian Lagerstrom, believes that potato salads should get more attention, either as comfort food, a meal, or a side dish.
This famous chef admitted he loves potato salads, so he’s sharing his top 3 versions.
The Classic Potato Salad
▪1 kilo of fingerling potatoes, wash and cut into bite-size coins
▪ Salt
▪ 175 grams of mayonnaise.
▪ 80 grams of yellow mustard
▪ 225 grams of chopped bread & butter pickles
▪ Black pepper
▪ 15 grams of fresh dill, chopped and used for garnish
Step 1. Place the cut potatoes into a large pot. Fill with water, enough to cover the potatoes. Add the salt and bring it to a boil.
Step 2. Once boiling, reduce the heat to med-low and let it cook for another 25-30 minutes.
Step 3. Drain off the water and place the potatoes on a tray to cool.
Step 4. Once the potatoes are at room temperature, place your potatoes in a big bowl.
Step 5. Add your mustard, mayo, chopped pickles, and dill. Mix well and squish around 20% of the potatoes to better absorb the taste.
Brian’s Tips:
- Drain it on a tray for faster and even cooling.
- Home-made mayonnaise has a better taste. Try it.
- This classic potato is not mushy or overly seasoned. It’s creamy and has the right texture.
If you’re looking for a unique twist, try the second version of Brian’s potato salads.
GERMAN-STYLE POTATO SALAD
▪2 kilos of Red Potatoes, wash and cut into bite-sized pieces
▪ Salt for boiling the potatoes
▪ 50 grams of apple cider vinegar
▪ 20 grams of sugar
▪ ¼ red onion, thinly sliced and rinsed under cold water and set aside
▪ 250 grams of bacon, chopped
▪ 15 grams of fresh parsley, chopped
▪ 60 grams of whole grain mustard
▪ 3 grams of salt
▪ 3 grams of black pepper
Step 1. Place the cut potatoes, wash and put them into a large pot. Fill with water and add salt. Just like the first one, reduce heat to med-low.
Step 2. Allow your potatoes to simmer for 15-20min. Check it once in a while to prevent them from overcooking.
Step 3. Drain and set aside.
Step 4. While your potatoes are cooking, slice your onions thinly and marinate with apple cider and sugar. Set aside.
Step 5. Cook your bacon in a pan for 15-20 minutes. Stir and check frequently. Once cooked, set aside but don’t throw the oil. We’ll use it.
Step 6. In a large bowl, add your cooked potatoes, and bacon along with its fat, parsley, salt, mustard, and pepper.
Step 7. Fold and mix. Garnish with black pepper and parsley.
Looks good, right? Now, if you’re looking for comfort food, and a recipe that will surely become your favorite, then try this:
LOADED BAKED POTATO SALAD
▪ 2 kilos russet potatoes, peeled partially and bite-sized pieces
▪ Salt
▪ Olive oil
▪ 75 grams of sharp cheddar, grated
▪ 250 grams of sliced bacon, chopped
▪ 150 grams of sour cream
▪ 200 grams of mayo
▪ 3 grams of black pepper
▪ 100 grams of scallions, thinly sliced
Step 1. In a bowl, put all your diced potatoes, put olive oil, and salt. Then, layer your diced potatoes on a tray and roast for 450F or 230C for 25-35. Toss it halfway through. Let it cool.
Step 2. Cook your bacon for 15 – 20 minutes or until perfectly crisp.
Step 3. Put 3/4 of the cooled cooked potatoes in a bowl and chopped the remaining. Once done, add them to the rest of the potatoes in the bowl.
Step 4. Add your bacon, and yes, including the fat. Add your sour cream, mayo, cheese, and scallions.
Mix really well and season with pepper and garnish with cheese and scallions.
The taste of this is so addicting so be careful.
You might crave this often.
As a bonus, Brian included a simple way to create your own mayonnaise.
Watch the full recipes below and don’t forget to share!
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