Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, serious potato salad fusf. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Serious Potato Salad FUSF is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Serious Potato Salad FUSF is something which I’ve loved my entire life. They are nice and they look wonderful.
Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and. Based on a Serious Eats recipe, this potato salad showcases the variety of potato you use, so choose carefully!
To get started with this particular recipe, we must first prepare a few ingredients. You can have serious potato salad fusf using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Serious Potato Salad FUSF:
- Prepare 4 lbs potatoes
- Take 2 tbsp sugar
- Prepare 2 tbsp kosher salt
- Make ready 7 tbsp rice wine vinegar, divided
- Take 1 1/4 cup mayonnaise
- Take 1 cup diced red onion
- Get 3/4 cup diced celery
- Take 6 scallions, sliced thinly
- Make ready 3 tbsp whole grain mustard
- Get To taste: salt and pepper
Baked Potato Salad is "like a baked potato in a bowl" with creamy sour cream, bacon, Cheddar cheese, and just a titch of mayo. More : See all our recipes for creamy potato salads. Vinegar-based potato salads are sometimes called German potato salad. Japanese Potato Salad With Cucumbers, Carrots, and Red Onion.
Instructions to make Serious Potato Salad FUSF:
- Peel and cut potatoes in 3/4 inch cubes.
- Place in large pot with 2 quarts cold water, 2 tbsp sugar, 2 tbsp salt and 2 tbsp rice vinegar. Bring to a boil over high heat, then simmer until just tender, approximately 12 minutes.
- Drain and spread out on rimmed baking sheet in single layer. Sprinkle with 3 tbsp of rice vinegar. Let cool on counter for 30 minutes.
- In a large bowl place 2 tbsp rice wine vinegar, mayonnaise, mustard, red onion, celery and scallions. Mix thoroughly.
- Add potatoes. Coat with sauce, season to taste with salt and pepper. Refrigerate for at least 2 hours.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard. Your Thanksgiving guests will thank you for the salad. For recipe number two, we add chopped, Trader Joe's Fully Cooked Uncured Bacon & a few dollops of Trader Joe's Traditional Tunisian Harissa for a potato salad that packs a serious punch of chile heat. Simply seasoned shrimp skewers and grilled squash are ideal pairing partners that let the revved-up Potato Salad take center stage here. Add a light, spring-y touch to your Easter meal with salads that highlight fresh produce—or go for comfort with a hearty potato salad.
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