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This Three Potato Salad is a fun mix of three kinds of potatoes – sweet, russet and red – and it makes a delicious potato salad! Careful, this dish is highly addictive!
Three Potato Salad
So we had a bit of a crazy day the other day. Jessie got out of the fenced in back yard while the hubs was working in the yard. Not too long after, he realized he couldn’t find her and came to get my help looking. She typically doesn’t make it far – sniffing in someone’s back yard or getting up to the top of the hill behind our house. Since we now have the fence though, it seemed unlikely that she’d gotten up behind it.
We were looking for a solid 15 minutes or so and it felt like an eternity. I was calling for her and finally walked up the hill behind the house, outside of the fence, just to be sure she didn’t somehow get up there. I got to the top of the hill and there she was! She took off running towards me! She was trying to get down to where I was calling her, but clearly couldn’t find her way around the fence. Such relief!
Naturally I rubbed her and kissed her and gave her some big hugs. Shortly after, I realized she was covered in poo. She has a habit of chasing what we think is a bunny. She must chase it to it’s home and stick her whole head and neck in there because she comes back covered in poo. As soon as I realized we both now had poo particles on us, we were both in the shower. I’d say that’s sufficient punishment for disappearing. 😉 The good thing is that she was fine and now she’s nice and clean. She had me worried for a minute there!
Now onto this potato salad! When we were in Hilton Head with the family back in May, we had a three potato salad at a restaurant where we had lunch one day. I was totally intrigued by it and ended up loving it! It’s a little different than your average potato salad. While not overwhelming, the flavor from the different potatoes is totally delicious and fun. Plus, I feel extra healthy because of the sweet potatoes. 😉
So naturally I had to come home and recreate it. To start, grab some red, russet and sweet potatoes. Peel and chop them and boil them until softened. It takes a little time, but it’s nice and easy. Once the potatoes are done cooking, put them in the fridge to cool completely. When they cool, they firm back up a bit and when you start stirring the dressing into them, they don’t fall apart.
The dressing is just a few simple ingredients you likely already have. A little mayo, onion, sugar, vinegar and of course salt and pepper. Delicious, easy and such a fun and different potato salad. It’s got just enough dressing – not too much and not tool little. It’d be great for the holiday this weekend!
[adthrive-in-post-video-player video-id=”hkKMS1Vs” upload-date=”Fri Jun 30 2017 04:47:39 GMT+0000 (UTC)” name=”Three Potato Salad” description=”A delicious and easy potato salad made with sweet, russet and red potatoes!”] Read transcript Print
Recipe
Three Potato Salad
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This Three Potato Salad is a fun mix of three kinds of potatoes – sweet, russet and red – and it makes a delicious potato salad! Careful, this dish is highly addictive!
Ingredients
2 medium russet potatoes, peeled and chopped*
2 medium sweet potatoes, peeled and chopped*
3–4 medium red potatoes, peeled and chopped*
1 cup mayonnaise
1/4 cup finely chopped onion
1 tbsp sugar
1 tbsp white vinegar
Salt, to taste
Pepper, to taste
Instructions
1. Add the chopped potatoes to a large pot and fill with enough water to fully cover the potatoes. 2. Bring the water to a boil and boil the potatoes for about 15-20 minutes, or until softened. 3. Drain water from potatoes and refrigerate until cold. 4. Add the mayonnaise, onion, sugar and vinegar to the potatoes and stir until well combined. 5. Add salt and pepper to taste. 6. Serve the potato salad immediately or store in the fridge until ready to serve. The potato salad gets even better as it sits overnight.
*You should end up with about 1 cup of each of the potatoes once peeled and chopped.
To keep your salad from falling apart into mush, it's important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings. Learn more about which types of potatoes you should use for different recipes.
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.
Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.
Cut 2 pounds red potatoes or Yukon Gold potatoes into 3/4-inch chunks (peel first if desired). Place the potatoes and 2 teaspoons of the kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat.
Boiling potatoes for potato salad is time-consuming and often waterlogs the potatoes. Here's a simple way to cook your potatoes for a better texture — no pot of boiling water required!
Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.
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.
Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.
Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper together in a large bowl. Fold in cooled potatoes until well combined. For best flavor, chill potato salad in the refrigerator until chilled or overnight before serving.
But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true! The humble, reliable potato is a hotbed for bacterial growth if improperly stored after cooking.
Because classic potato salad is basically a softened potato mixture with mayonnaise, its flavor can be slightly bland. According to The Kitchn, you can perk up your potato salad with an easy, tasty hack, and it doesn't require any extra work: simply add pickle brine.
I just made a potato salad, and I undercooked the potatoes- they are semi hard...and I aready mixed everything together, is there anything I can do to fix it, without throwing it out? Microwave it for about 30-40 sec until they soften how you like them. Make sure to refrigerate after and cool before eating.
Most often, then, the solution to evenly cooked potatoes is cooking them twice: First, boil, steam, or steam-roast (a fancy term for cooking them with water in the oven) until they're mostly tender but not fall-apart finished. Second, brown the outsides and finish cooking the interiors on the stovetop or in the oven.
Russet, Yukon Gold, or red potatoes (new potatoes) are all excellent for potato salad. They do cook at different rates so be sure to adjust cook time depending on which type of potato you select.
If your potatoes have been growing in very dry soil, the potatoes themselves will have a fairly low moisture content when harvested. What this then means is that when the potatoes are build they absorb more water and fall to pieces quite quickly.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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