My Twist on Classic Potato Salad

If you’re like me and hate Potato Salad, then this is the one you should be making. It’s so good! And just in time for summer.

Link to the full recipe: https://www.chrislovesjulia.com/the-best-potato-salad-recipe/
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this is it’s so good you have to try this Annie come try [Music] this hi everybody Welcome to Chris Cooks if you’re like me and don’t like potato salad then this is the potato salad that you need to start making it is so delicious really easy and the dressing on it it’s flavor it’s summer in a bowl you’re going to love it first thing I’m going to do we are going to boil the potatoes first I’ve got a pot of water back here um season your water um I kind of want to give the potatoes almost like a salt and vinegar flavor once they come out of the water um a lot of that seasoning is going to come straight from here so salt going to do I mean 2 to three tablespoons like pasta water you almost want it to taste like the ocean vinegar just a white vinegar white wine vinegar white distilled vinegar either one um we’ll go with two to three tablespoons of that as well and then bring that up to a boil while we prep our potatoes I just have new potatoes here red potatoes um just kind of this regular standard size sometimes you see like the baby ones or you have the huge ones any of them work um I like this size because the perfect size for this salad is quartered if you start from like a one and a half to 2 inch diameter so we’re going to quarter all of these put them right into our basket that goes into the um the pot and uh get those boiled up if you come across any that are a little bit smaller like this guy just cut it in half water’s boiling pot straight in for potatoes cut that size probably going to boil for 15 minutes about in fact Alexa set a timer for 15 minutes other elements of this dish Red Onion we’re going to slice this up put it into the bowl and then as soon as the potatoes go out they get added directly to the Red Onion what that’s going to do is it’s going to just introduce heat to them it will keep the crunch but remove a bit of the harshness that fresh onion can have um so that is a fun little trick we’re also going to par boil some asparagus tips I saved the bases for other recipes you just want the top of these um this is two bunches of asparagus as soon as the potatoes are done we’ll strain those out and then we’ll use the water to boil these you don’t want to boil the asparagus first otherwise it’ll turn the water green and that’ll turn your potatoes green and then we have some fresh um radish that we will use this little guy shave very finely over top at the end it’s going to be delicious we’re going to start with half of the onion and just slice pretty thinly since we’re waiting for the asparagus and the radish goes on last the next thing that we can work on is the dressing so we’re going to start with um just a little bit of man and this is going to be [Music] probably I mean say half a cup to start this is a coar grain mustard about a tablespoon of that olive oil I’m going to just add a tablespoon to start we’re going to go about a teaspoon of the lemon zest juice of one lemon to start one more lemon the other part of this Trio is the honey we’re going to do two tablespoons to like a/4 Cup in between there whisk give it a taste olive oil do another table spoon of that it’s so good once the potatoes have finished boiling we are going to drain them and then cover them let them sit and that will kind of fluff them up a little bit we’ll add them hot directly here after a few minutes of resting with the dressing once they’ve opened up and are kind of fluffy they will just drink in all of this flavor and every bite is is just going to be amazing so now while the potatoes are resting the asparagus this is only going to get cooked for probably 2 minutes or so and then we’ll pull it out right into the ice bath that’s going to shock it give it a nice vibrant green color and help it maintain that color once it’s added to the dish potatoes have loosened up a bit for this potato salad this is how I like it where the Skins are just starting to peel away that will be perfect dressing I’m not going to start with all of this cuz it could overdress it we’ll start with about half while that sits there for a minute we’re going to add some dill we just want the tender fronds on the top and you want to add it while the potatoes are still warm once you introduce heat to it big burst of flavor and then that tapers off so let do a little rough chop check our steam levels still a little hot so I’m going to give it a couple more minutes before I add the D but what I will add now is the asparagus drain the asparagus get some of that water off that will go in there as well you’ll notice as this sits and the starch is drawn out of the potatoes it actually thickens up that dressing um it’s not as liquidy as it was when I first added it and so it was good to start with just a little bit there this is the perfect temperature it’s still warm um you don’t want it completely cooled down we’re going to draw out all those flavors from the dill and also the radish without slicing our fingers hopefully and honestly like 3/4 of a radish just down to the nubbin that looks like just about right oops plated tidied up it’s time to taste it it’s so good y’all this is it’s so good you have to try this Annie come try this give this one a try and let me know what you think um if you have a favorite potato salad that is not the traditional I’d love to hear about it make it for somebody that you care about