Potato Salad With Arugula & Dijon Vinaigrette Recipe on Food52 (2024)

FAQs

How to make potato salad Martha Stewart? ›

As Wiggly Wisdom shares, a vinegary potato salad can easily be salvaged with a bit of lemon zest. Just take a fine grater or zester to the rind, measure out about a half teaspoon of zest per two cups of potato salad, and mix it in. Orange and lime also work if you don't have any lemon on hand.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

POTATOES, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLKS, VINEGAR, SALT), MUSTARD (WATER, VINEGAR, MUSTARD SEED, SALT, SUGAR, SOYBEAN OIL, TURMERIC, PAPRIKA, GARLIC POWDER, SPICES, ANNATTO EXTRACT (COLOR], XANTHAN GUM, CITRIC ACID, NATURAL FLAVOR), DILL PICKLE CUBES (CUCUMBER VINEGAR, SALT, CALCIUM CHLORIDE, NATURAL ...

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

All you need is four ingredients for this simple potato salad recipe: scallions, mayonnaise, white-wine vinegar, and Yukon gold potatoes.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss.

Yes, if your potato salad is a cold salad, as most are, allow the cooked potatoes to cool to room temperature before adding the dressing and other ingredients.

Potatoes May Cause Your Blood Sugar to Spike

Cooked potatoes have a relatively high glycemic index, which means the food raises blood sugar more quickly than others. Depending on the potato variety and cooking method, potatoes' glycemic index can range from 50 to 111, according to 2022 research in Foods.

What does vinegar do to potatoes? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Not Getting The Cook Time Right

If you overcook them, the result is a mushy, grainy mess. And if you undercook them, you end up with crunchy (not in a good way) potatoes. It's a delicate balance to achieve soft, tender potatoes for that just-right potato salad texture.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Cover the potatoes in cool water in a medium saucepan. Bring the water to a boil and cook the potatoes for 10 minutes or until fork tender. Drain the potatoes, return to the hot pan and stir them over low heat to dry them out. Add the butter, sour cream and milk to the potatoes and smash to your desired consistency.

Potato salad can be high in calories and fat, depending on the ingredients used. Potatoes themselves are relatively low in calories and fat, but the other ingredients, such as mayonnaise, sour cream, bacon, and cheese, can add up quickly. Additionally, portion size plays a big role in the total calorie and fat intake.

Here are the USDA guidelines: To prepare, once potatoes are cooked and mixture has mayonnaise added then “cool to 70º F in 2 hrs or less and then to 41°F in 4 hrs or less.” Note, the USDA recommends that “if the potato salad was held in excess of 41°F for over two hours, then discard.” more than two hours.