You say tomato, we say toe-MAH-toe. You say potato, we say…throw some pickles,
mayo and paprika on that sucker and call it done!
Wanna get the most taste from your taters? Chef Bobby Flay's got you covered.
As the weather starts to warm up, you may find yourself thinking ahead to summer cookouts,
BBQs and picnics — or anywhere you want a simple, tasty dish that's guaranteed to please a crowd.
And can we be real for a minute? No outdoor party is complete without an on-point potato salad.
"Potato salad, you name it, we got it."
When it comes to this comfort food, there are seemingly endless recipes out there.
And just about everyone has their own secret ingredient and twist that takes their version
to the next level. And, of course, that includes celebrity chef and TV personality Bobby Flay.
This one goes all the way back to the '90s, according to Cup of Jo,
and it couldn't be simpler. The secret? Toss your spuds in your
favorite dressing while they're still warm. As The Kitchn noted,
this helps absorb the dressing as much as possible — and levels up the overall flavor in your dish.
"The starch is gonna be sort of open, the pores are gonna be open — it'll
be a lot easier for the dressing to become part of the potatoes."
Not sure what dressing to whip up? Flay's got you covered. The Southwestern style potato
salad that he serves up at Mesa Grill features a classic combination of mayo,
Dijon mustard, and scallions — with a burst of flavor thanks to lime juice,
chipotle pepper puree, and cilantro. If you prefer more of a vinaigrette, Flay also dishes
out a German potato salad that he dresses with olive oil, cider vinegar, and mustard.
"OK, not too much mayo, it's perfectly seasoned…I taste two squirts of mustard. Girl, this is fire."
But no matter the flavor profile, there are a few rules of thumb regarding potato prep.
And it all starts with the type of tater. According to Good Housekeeping,
everything depends on texture. You want a perfectly done spud — and
both overcooking and undercooking will leave your taste buds searching for more.
Even though he's honed his palette over decades spent in the industry,
Flay recommends adding your own special twist to your dish. Taste of Home suggested a variety of
mix-ins, including bacon or even smoked salmon. You can also take advantage of the produce and
herbs that might be in season, tossing in jalapeños or fennel for a bright kick.
"I'll bring my potato salad."
"Is that your signature dish?"
"With raisins and MSG."
But while you're going wild with those signature touches, keep in mind that
the star of the show is that pot of potatoes. Starchy options like russets may be your go-to
for baking and mashing, so if you're down with a softer salad, russet away all day.
But if you want a salad that holds its shape, grab some fingerling or red potatoes instead.
"Napoleon, gimme some of your tots."
"No. Go find your own."
Once you're onto the prepping stage,
chop your spuds into equally-sized pieces. As Huff Post noted, this is how you get
an even internal temp — without any bits overcooking, while others try to catch up.
According to Food Network, add your potatoes to generously salted water while it's cold, and not
yet boiling. Salting the water promises flavorful potatoes before they ever meet up with the mayo.
If you love a creamy-style salad, but don't want the mayonnaise, EatingWell suggests
grabbing some low-fat yogurt to cut back on the fat content while still keeping things smooth
and saucy. And if you're wanting to go for something light and healthy,
choose fresh veggie add-ins like celery, bell peppers, and herbs. But no matter what — yes,
even if you're team mayo — try adding a splash of vinegar to take that zingy pop over the top.
"Oh! Uh, potato salad?"
"That's from both of us."
"No it's not."
But — hold up — there's one caveat to tossing your taters while they're still hot.
You'll need to consider the right temperature for the type of dressing you're stirring in.
When it comes to vinegar-based dressings,
the steamier the better. All that heat helps those potatoes absorb those beautiful flavors.
"I grew up in the South and potato salad was sweet…think on that."
But if you're going for a classic mayo-base, proceed with caution.
You run the risk of the salad becoming too oily if the mayonnaise melts.
So if your dressing leans toward creamy-town, wait until the potatoes have cooled a little.
Just 20 to 30 minutes should do the trick. Then those spuds will be warm enough to soak
in the flavor, but not so hot that they'll ruin the dish. Once you've nailed your masterpiece,
pop it in the fridge for a few hours — and prepare for minds to be blown at your next summer hang.
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