POTATO SALADS – 3 ways!

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TIMELINE
0:00 Intro
0:17 Smashed potato salad: https://www.pickuplimes.com/recipe/smashed-potato-salad-2005
2:28 Pesto potato salad: https://www.pickuplimes.com/recipe/potato-pesto-salad-1446
4:39 Tangy potato salad: https://www.pickuplimes.com/recipe/tangy-potato-salad-2004
6:07 Outro
6:25 Bloopers 🤪

WHAT WE USE/RECOMMEND @ THE PUL KITCHEN
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❤ Sadia

I absolutely love potato salads there’s something so wholesome yet comforting and summmer about them and today we’re going to be making three different versions one is crunchy and creamy the other is featuring a homemade Herby pesto and the final one is zesty and summery you’re going to love them so let’s dive right into it first up our spin on the viral smashed potato salad and trust me it’s viral for good reason we’re going to start with heavily salting a pot of cold water salted water is key here cuz it help helps to season the potatoes from the inside out making them a lot more flavorful then we’re going to toss a heap of baby potatoes into the pot did you see that I just totally drenched me bring everything to a boil and then let these cook for about 15 to 20 minutes while they cook we’re going to add some olive oil to a small bowl along with some ground cumin onion powder paprika powder and salt then give it all a good mix once the potatoes are done cooking we’ll drain them and then Pat them dry now for the fun part we’re going to place the potatoes on a lined baking tray and flatten them when you’re smashing the potatoes using a cup sometimes they can get stuck to the bottom of the cup so what I like to do is use a little piece of parchment paper underneath it just makes the whole process a lot less messy super satisfying right now we’re going to brush the spiced oil over the smashed potatoes saving some of the oil for later and then we’re going to bake these Beauties in the oven at 430 F or 220 C for about 20 minutes then we’re going to flip them brush them with the remaining oil and bake for another 20 to 30 minutes or until they’re golden and crispy while those bake let’s whip up a delicious and creamy dressing grab a large bowl and add to it some unsweetened soy yogurt some vegan Mayo fresh lemon juice some crushed garlic Dijon mustard agave syrup or maple syrup and a little sprinkle of salt and give it all a good mix next we’re going to prep the veggies we’ll chop up some cucumber mince a little a little bit of red onion chop up some fresh parsley and some fresh dill we can add this to the dressing give it all a good mix and set it aside that’s crunchy and then when your potatoes are baked and cool enough to handle we’re going to crush them into the salad give everything a good toss and there you have it your new favorite potato salad it’s crunchy it’s creamy and absolutely heavenly [Music] the highlight of this next potato salad is our zesty homemade pesto so we’re going to start with quartering some colorful baby potatoes adding them to a baking tray along with some cooked butterbeans we’re going to drizzle over some olive oil and sprinkle over some garlic powder onion powder salt and pepper then we can toss everything to coat you can keep the potatoes on one baking tray here if you’d like to personally I’m going to transfer it over two baking trays cuz I find that it helps a potatoes and beans crisp up a little bit more in the oven rather than only steaming now we can pop these trays into the oven to bake at 430 F or 220 C until the potatoes are fully cooked through all right while that bakes we’re going to make our own homemade pesto we’ll start with measuring out half of a cup of raw walnuts adding it to a small pan along with half of a cup of raw pine nuts and then just toast this until it’s lightly golden you can use pre- roasted nuts here if you want to speed things along but I usually find that freshly toasted nuts are a lot more flavorful now once these have cooled off a bit we’ll transfer them to a food processor and next we’ll zest two lemons setting the zest aside for later we’ll now juice the lemons into the food processor then we can add in a handful of fresh basil a couple of handfuls of fresh arugula some extra virgin olive oil nutritional ye for a bit of cheesiness some garlic cloves and salt then we’re going to pop the lid onto it Blitz it up until the mixture is finally chopped it should look something like this next we’re going to prep some veggies you can add any veggies that you love that you enjoy or that you just need to use up that are in the fridge personally I’m going to add some thinly sliced green onions I’ll very thinly slice up some baby radishes too I’ll have some cherry tomatoes and my personal favorite chopping up some sundried Tomatoes when the potatoes are baked let them cool off just a little bit then add them to a bowl with the pesto you can add in the chopped veggies as well and the reserved lemon zest when you’re ready to enjoy it add in some more arugula give everything a toss garnish as desired and then and there it is a potato pesto salad that’s sure to impress it’s fresh flavorful absolutely gorgeous for the next recipe we’re whipping up a Tangy potato salad that’s super fresh and summery we’ll start first with cutting in half a bunch of baby potatoes we’ll heavily salt a large pot of water add the potatoes to the pot and bring everything to AV [Music] boil all right while the potatoes cook let’s make the dressing to a large bowl we’re going to add in some extra virgin olive oil red wine vinegar a little bit of Harissa sauce this is a milder Saucier form of Harissa paste it just adds a gentle heat we’re going to add a touch of sticky pomegranate molasses some maple syrup and here we’ve got some ground turmeric ground cumin sumach and a bit of salt We’ll add it to the bowl and then just mix everything together all right next we’re going to prep our veggies some chopped cucumber minced Red Onion some chopped dried apricots chopped fresh dill and chopped fresh parsley and finally some minced preserved lemon slices so preserved lemons these just give a very unique salty Tang but if you can’t find them you can use some lemon zest instead when the potatoes can be easily pierced with a fork we’ll drain them let them cool off for a little bit and then add them to the Bowl add in all of the prepped veggies and mix everything together at the very end for some crunch you can finish it off with some chopped roasted pistachios and I like to add some more herbs for garnish and this zesty Tangy salad is ready to dig [Music] into the full breakdown to all the recipes you can find with the links that are in the description box below and if you’re on the hunt for even more delicious summery recipes check out our pickup limes app you can snatch a 7-Day free trial by scanning this QR code right here or I’ll leave a link for you below thanks so much for hanging with me today friends I really appreciate it pickup limes signing off I’ll see you in the next video potato potato little lady potato but if you use a little piece of parchment paper and use that to smash then it’s a lot more of a breeze that’s terrible be free cuz this is going to help the crisp up the beans and the all right so while that PES PES all right while that makes we’re going to makes this time I’m saying makes all right while that bakes we’re going to make our own homemade pesto starting out with half of a cups Cups