Cooking the potatoes over hot coals sets this pitmaster potato salad apart from all others. Charring the potatoes this way, the potatoes become earthy, sweet, and rich, and a careful choice of dressing and the other ingredients produces the most delicious version of potato salad ever. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/pitmaster-potato-salad-recipe-7556905
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pitmaster Potato Salad, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
20 Comments
"some FRESHLY ground BLack Pepperrr." im starting to think you use the same audio clip in every video!
Mad respect for the bracing side for BBQ. So often it’s a parade of sweetly sauced sides.
What is the name of the music piece at the start please?
You had me at ‘No Mayo’!
So glad to know I’m the Nat King of my Coals 😂
this sounds great…I like potato salads without sugar
Thanks! But I'll stick with the non-vinegar versions of potato salad and coleslaw.
Looks good. Needs bacon.
How much more mediocre would this be if my potatoes were just oven roasted?
“nat king of your coal” oh man that was hilarious!
I make this only thing I do differntly is add 2 drops of liquid smoke to the dressing to bump up the smoky flavor
Celery is gross
You are the Nat King of your Coals! From a mayonnaise hater: thanks for the recipe!
Where can I get that hammered mixing bowl?
'A little extra mother never hurt.'
Norman Bates would agree 😆
Some homemade bacon lardons and a spoonful of bacon fat and some fresh chopped parsley wouldn't hurt this.
But, but Acrylamides?!?
You're the best, Chef John!
The potatoes rising like a phoenix from the ash
So is this served hot/warm or cold/refrigerated?