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I realized an incredible deal watching all these hours of stand-and-stir cooking tv within the ‘90s — like how and why to salt pasta water, and that folks put issues apart from jarred purple sauce on their spaghetti. And it appears I’m not the one one: In a current piece on Cup of Jo, Jenny Rosenstrach discusses a trick she realized from an outdated Bobby Flay episode that makes all of the distinction in making an incredible potato salad.
The season of potlucks and picnics and barbecues is upon us, and the easiest way to taste your potato salad is to costume the potatoes whereas they’re nonetheless scorching. Make the bacon whereas the potatoes boil, saving among the crumbled items for garnish. Maintain off on the herbs that may wilt within the warmth, however in any other case stir collectively the dressing earlier than the potatoes are finished — vinegar, mustard, sugar, salt, pepper, olive oil, and bacon grease.
Proper after you absolutely drain the potatoes from the boiling water, instantly costume them. The warmth makes them extra absorbent, letting the dressing penetrate deeply into the open pores of the recent tubers. Then, as with every potato salad, you let the combination cool all the way down to room temperature earlier than dressing it up with the reserved bacon bits in addition to some other garnishes (she suggests chopped dill and a little bit of scallion). Including the fine details on the finish not solely retains the greens from wilting within the warmth of the nice and cozy potatoes, but it surely additionally makes positive that your salad finally ends up trying good — and no one likes it when the perfect elements of the salad sink to the underside.
It doesn’t matter what sort of potato salad you’re making, use this tip for a extra flavorful summertime facet.