Can I rescue potato salad?

[Duer 157099]

Way back in this thread:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=65233&mesg_id=65262

we were discussing potato salad, and I finally found the recipe that I had seen on Cook's Country (aka America's Test Kitchen aka Cook's Illustrated), below.

I made it yesterday. Sort of. I didn't quite measure the mayo/sour cream and so ended up with too much dressing to potato ratio. I used all the potatoes, so can't add more to dilute it. But I do have some instant mashed potatoes, and I was wondering if that would be a good idea to mellow it out a bit? Maybe just add enough hot water to hydrate them, and then add them in?

I also altered the recipe by using green onion instead of red onion (works fine imho). I've been thinking, though, that maybe I'd like to add some sweet pickle too, and some capers. I also thought that in addition to pickle juice, the juice from pepperocine peppers might add a nice kick.

All-American Potato Salad

From the episode: All-American Picnic

Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.

2 pounds Yukon Gold potatoes , peeled and cut into 3/4-inch cubes
1 1/2 teaspoons table salt
3 tablespoons dill pickle juice , plus 1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red (small) , chopped fine
1 rib celery , chopped fine
2 hard-cooked eggs , peeled and cut into 1/4-inch dice (optional)

1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix
2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

[wakemeupwhenitsover]

1. The only thing I can think of is to put it in a colander and

drain it. Some of the flavor might drain out with it though.

I have no idea if the instant mashed potatoes would help. Maybe try with a portion of the salad & if it works then carry on?

[Duer 157099]

2. How utterly rational

That's exactly what I'll do, try it on a small batch

(the other idea is also rational, but the "sauce" is too thick to drain anywhere I think)

I'm making some ribs for dinner tonight (another ATK recipe) and hopefully the pototo salad gets sufficiently rescued.

Thanks! :hi:

[wakemeupwhenitsover]

3. I have spent quite a bit of time trying to fix blunders so

maybe it's a talent. :rofl:

:hi:

[Duer 157099]

5. Well it worked

First I tried it on a small batch as suggested, and it seemed to work well.

:hi:

[wakemeupwhenitsover]

7. Kewl beans!

:thumbsup:

[Tangerine LaBamba]

4. My two cents' worth -

I'd go with the pickle relish and skip the capers. Or vice versa. But not both - the flavors are going to work against each other, I think.

Same with the pickle juice - which I prefer - but not the hot vinegar you'll get from the pepperoncini liquid. One or the other.

I'm stuffed, and now I'm thinking of potato salad.

Nope, can't handle it.

Hey, good luck!

[Duer 157099]

6. Yeah, too bad I didn't come back here before I did it... lol

And I mean the capers specifically. Although, it's not bad, but I can see how it could do without those, because I ended up adding some gerkins. Didn't add the pepperoncini juice though. Next time. It's quite the conncotion, lots of conflicting flavors and textures.

All it all, a success, and ideas for future variations.

The main takehome lesson from the ATK recipe is to sprinkle the hot potatoes with the mustard/pickle juice before adding the creamy stuff, because they absorb the flavors nicely that way.

Oh and the ribs were really good too, I am sooo stuffed now.

[Tangerine LaBamba]

8. You ever see Mira's recipe for

her German potato salad?

Oh, it's really great. Not the creamy kind. She was kind enough to give it to me, and I think she posted it here, too. Let me look------------------------>

Yep, saved it:

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=51464

It is SO good. When you feel like a change of pace in potato salads, this is the one, honestly.

And right now, like you, I'm SO stuffed, but, look at us - talking about food.

We're such foodies................