Get 20% off your first purchase of any Munk Pack product. Click https://thld.co/munkpack_brian_0622 and use code BRIAN at checkout. I’m HOT on potato salad. It’s an often overlooked side with all the potential to be the star of the show. Today I’m making 3 versions that will make you look very VERY cool when you bring them to your next bbq.
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–RECIPE–
CLASSIC POTATO SALAD
▪2lb/1kg fingerling potatoes, cut into bite size coins
▪Salt
▪175g or 3/4c mayo (recipe for homemade below)
▪80g or 1/3c yellow mustard
▪225g or 1 ¼c chopped bread & butter (sweet, tangy) pickles
▪15g fresh dill, chopped + extra for garnish
▪Black pepper
Place potatoes into large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to boil then reduce heat to med-low for 25-30min or until tender but toothsome. Drain off water and place on a tray to cool. When closer to room temp, place potatoes in a bowl and add mayo, mustard, chopped pickles, and dill. I mix with a gloved hand to squish about 20% of the potatoes & create additional mashed texture. Garnish with fresh dill & black pepper.
—
GERMAN STYLE POTATO SALAD
▪2lb/1kg Red Potatoes, cut into bite sized pieces
▪Salt
▪¼ red onion, shaved or thinly sliced and rinsed under cold water
▪50g or 1/4c apple cider vinegar
▪20g or 1 2/3Tbsp sugar
▪250g/8 slices bacon, chopped
▪60g or 1/4c whole grain mustard
▪15g or 1/4c fresh parsley, chopped
▪3g 1 1/3tsp black pepper
▪3g or 1/2tsp salt
Place rinsed onions into a bowl & stir together with with apple cider vinegar & sugar. Allow to marinate while potatoes cook.
Place potatoes into a large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to a boil then reduce heat to med-low. Simmer for 15-20min. When done, they should be soft, but not crumbly. Drain.
Heat saute pan over med-low. Add chopped bacon – i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently.
Add cooked potatoes and cooked bacon + fat to a bowl along with mustard, parsley, salt, and pepper. Fold together, then more roughly toss/stir to emulsify the mustard and bacon fat. Garnish with additional parsley and black pepper.
—
LOADED BAKED POTATO SALAD
▪2lb/1kg russet potatoes, partially peeled and cut into bite sized pieces
▪Olive oil
▪Salt
▪75g or 2/3c medium or sharp cheddar, finely shredded
▪250g/8 sliced bacon, chopped
▪200g or 3/4c mayo
▪150g or 1/2c sour cream
▪100g or 1c scallions, thinly sliced
▪3g or 1 1/3tsp black pepper
Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When doned, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
Heat saute pan over med-low. Add in chopped bacon – i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and it’s fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine. Garnish with black pepper and a sprinkle of cheese and additional scallions.
—
HOMEMADE MAYONNAISE
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.
🎧MUSIC:
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0:00 Intro
0:22 Classic American potato salad
1:21 Homemade mayonnaise
2:25 Finishing the classic
4:34 German style potato salad
5:20 Snack time with Munk Pack (ad)
6:22 Finishing the German style
9:03 Loaded baked potato salad
12:34 Let’s eat this thing
#potatosalad #potatosaladrecipe #potatorecipes
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39 Comments
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I am German and what ever this is, is not German. Not north German style neither Bavarian style. Looks goods, but don't call is German please!
I’ve never seen “classic” potato salad with pickles. Or mustard. And am not a fan of dill. Classic where I grew up has onions, carrots and celery, plus hard boiled eggs.
I think the “German” potato salad is actually Pennsylvania Dutch.
in the fist example u said 20 grams of water did u mean 20 ml? same the viniger 25gms was it 25 ml
You lost me on the sweet pickles yuck!!! 😮
Great vid! SCHNUCKS! Where are you based?
The mustard brand Maille is pronounced like the english word "my"
I might be biased, but Polish sałatka is the best potato salad. So good with ham on sandwiches.
Блюдо для бедных.
Очень калорийное и простое в приготовлении (за исключением танцев с маянезом).
Тут интересно,что горчица добавляется в качестве эмульгатора в готовое блюдо,а не при приготовлении маянеза.
Excuse me for my bluntness but, what in the actual F is that? As im from eastern europe, this is not what i consider potato salad. I repeat, this is NOT a potato salad. I think you need to find a better name for it!
Can I use smoked chicken instead of bacon ???
Daym! Those diced baked potatoes look so delicious
Let’s call the third iteration loaded potato salad. Otherwise, NO CHEESE! But a simple name change makes it ok(ish). N
Will the homemade mayo work with a hand mixer?
Fun fact on the mustard, it is actually pronounced "MY" as in "My mustard"!
Read an article on it not too long ago & even the makers confirmed that's how it is said.
😀
In the German salad. You never show weather to ad the conifer/sir mixture to the potatoes……do you?
Nein, nein, nein, zatt iss not a Jerman potato salat.
I feel like very seldom do people just make potato salad for themselves. I very much want to change that with at least one of these recipes
Who cares whether it’s a true German salad or not. I just made it and it tastes incredible!
Can confirm – the classic american style recipe is damn near perfect. Love that instead of watery celery for the crunch, this version has the savory sweet pickles bringing the crunch. I think we ate half of it by sneaking bites before it was actually served! 😂
Not a fan of sour cream (sorry!)…could you swap mayo for it in the loaded baked potato salad?
Made the traditional stuff today with baby dutch potatoes. Mayo came out a bit salty, but not noticeable in the final product. My wife loves the stuff. I’m more German PS.
For the homemade mayo, do you need to pasteurized the egg?
You had me until 2:20 with the heaping spoonful of plain mayo to the mouth…🤮
Pronounced: Ma-yay …. Take that from a French speaker … btw … great recipes!
I keep coming back to this recipe for the mayo part. I have done it many times and as a mayo lover, I can honestly say that it is my favorite mayo recipe. However, the last two times the mayo has completely broken. Does anyone know why imersion-mayo brakes. To fast? To slow? Bad egg?
I always find it how much people from a good country of origin (in this case Germany but normally Italians do it) get offended when Americans make an Americanized version of their regional recipe. Even though it was people from this regions that changed the exact details of the recipe when the immigrated to a different plane and learned to use different ingredients.
It’s like natural evolution. The populations became separate, and now 100-200 years later the dishes both still have the same name, but in some cases can be prepared quite differently. Then add in an American cook making a variation on the American style of the dish and then you got a ton of non Americans showing up to say it’s wrong and shouldn’t be done like that.
russet potatoes are trash
Nooo, Hellmann's is the right option!!!!!!
The correct pronunciation iof the name "Maille" is very simple : " MY". You're welcome.
I was disappointed to find the mayo recipe is extremely bitter, thanks to the olive oil. I'll be using straight canola in the future.
Is he in Canada ? if not why isn't this guy giving the measurements that are customarily used in the US ?
I threw course mustard into potato salad once and was tasked with making it for about 5 years afterward.
I'm a potato salad connoisseur, and these are great recipes.
Added to our Thanksgiving playlist!
My mother was allergic to mustard, so she found a recipie that used prepared curry powder. She simply added curry powder to taste and other ingredients.
Grab your high side container. Weirdly very helpful advice.
25 minutes to get tender???
For the German Style Potato Salad–Do you mix in the vinegar that the onions have been sitting in to the potato salad or just the onions alone?