Gourmet Potato Salad
Ah, potato salad. When I was a student in law school, students could purchase homemade potato salad that was sold in the lobby of the student union building by the female student association as a fundraiser. I would wait until the line had dwindled to nothing, then I’d then haggle with them to buy up the rest of the bowl. I’d end up with a big plate full of cold, tasty potato salad for 50 cents. Those were the good ole days. This gourmet version reminds me a bit of that beautiful homemade concoction those girls would peddle.
Ingredients
- 3 lb potatoes Yukon gold
- 2 tsp Kosher salt plus more to taste
- 2 1/2 tbsp lemon juice fresh
- 1 red onion small, thinly sliced, soaked in ice water 10 minutes, and drained
- 1/2 cup canola oil
- 1/4 cup olive oil extra-virgin
- 1 egg yolk
- 2 tbsp marjoram leaves
- 1/4 tsp paprika sweet
Instructions
- Boil potatoes in a 6-qt. saucepan of salted water. Reduce heat to medium-high; simmer until potatoes are tender, about 25 minutes.
- Drain potatoes and transfer to a bowl;. when cool enough to handle, peel potatoes and coarsely mash. Toss 2 tsp. salt, the lemon juice, and onion in a separate bowl; set aside.
- Whisk oils and egg yolk in another bowl until combined; add to potatoes and toss to combine. Transfer potatoes to a serving platter and top with reserved onions; sprinkle with marjoram and paprika.
Recetas similares
Low carb Recipes
[video_lightbox_youtube video_id=”_nQCagxmLns” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Eggs-Benedict-720×285-1.jpg”]
[video_lightbox_youtube video_id=”KHCDJNfVD0I” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Fish-Mussel-Chowder-720×225-1.jpg”]