Potato salad with DIY mayonnaise
Our favorite potato salad
Mayonnaise potato salad complements fish, fried meats, and Christmas roasts well, but it is also delicious on its own. You can make it quickly, but give the flavors time to blend. If you are expecting a large number of guests, multiply the ingredients. In addition, you can learn how to make homemade mayonnaise, which is also a component of this delectable potato salad.
What type of potatoes should we get?
For potato salad, always choose potatoes that are specifically “for salad”. This is a low starch version, usually red in color, that does not overcook, allowing us to slice it normally and mix it with the dressing after it has been cooked until soft. When stirred, a salad made with unsuitable potatoes with a high starch content will resemble mashed potatoes, which we don’t want in this case.
Tips and tricks for making mayonnaise
– separate the eggs and place the yolks in a bowl to make homemade mayonnaise. Because it is made from raw eggs, use only very fresh eggs that have been thoroughly washed
– the consistency of homemade mayonnaise should be thick and buttery. It’s done when it separates from the pot and no longer flows at all
– real mayonnaise is salty and sour, not sweet. Of course, everyone can experiment to their liking, and I recommend that you make the version you prefer, but if you follow the proportions given here, the homemade mayonnaise will not only have a perfect texture, but the taste will be close to the world’s number one mayonnaise (H*****’s)
Should you use olive oil or not?
The most traditional mayonnaise is made with egg yolk and sunflower oil, rather than olive oil. However, if you want a really rich flavor, add extra virgin olive oil a little (5-15% is ideal). This will make the homemade mayonnaise stronger and more distinctive, and thus tastier. If you add more, the taste will be suppressed. Of course, you can make it with only sunflower oil and it will still be delicious. Nowadays, the question of whether refined sunflower oil is absolutely necessary for healthy nutrition arises. Only mayonnaise will taste delicious with a neutral-tasting oil.
When it comes to oil...
Add the oil to egg yolks in a thin stream or drop by drop. Ensure that the cream always absorbs the oil that has been poured into it. Every 5-10 seconds, I stop adding the oil and mix it in. After about a quarter of the oil has been poured, a slightly larger radius can be poured.
If the oil separates from the egg...
Even with the best intentions and care, the mayonnaise may fall apart during preparation, the oil separates from the egg, and it does not stick together. In this case, the oil precipitates, forming small dots in the egg, and there is nothing that can be done with it. Mayonnaise is seemingly irreparable and disposable no matter how you mix it or what you add to it.
You can easily repair mayonnaise by making a new batch in a different container – just one egg yolk is required. When the new mayonnaise in the other container is almost ready, add the failed mayonnaise in a thin stream as well. It will come back together perfectly with this trick!
Ingredients of potato salad:
- 1 kg of red potatoes
- 3 tbsp of apple cider vinegar
- 2 tbsp of sugar
- 1 tsp of salt
- 2 medium red onions
- 2 tbsp of finely chopped parsley
- 1 cup of sour cream
Mayo:
- 2 cold egg yolks
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of white pepper
- 1 cup of sunflower oil
- 1 tbsp of lemon juice
- salt to taste
Steps of potato salad recipe:
- Wash potatoes and boil in salted water until tender (about 20 minutes). Peel and let cool. Cut into slices and place in a bowl.
- Boil 4 cups of water with vinegar, salt and sugar. Add the sliced onions and boil for 3-4 minutes. Pour over the potato slices. Mix and let sit for at least 1 hour or overnight.
- Prepare the homemade mayonnaise: Mix the cold egg yolk with mustard and white pepper. Pour in the oil drop by drop at first – stirring constantly with a whisk. When our mayonnaise starts to thicken, we can slowly add the oil in a thin stream. Stir, pour, stir, pour … until the oil is used up. Add the lemon juice and salt. Mix well.
- Mix mayonnaise with parsley and sour cream.
- Strain the soaked potatoes and onions and add to the prepared tartar sauce. Mix gently and refrigerate for at least 12 hours.
- Serve your potato salad and enjoy the taste!
Watch our video about potato salad recipe: