Tuesday, 5 September 2017

Creamy Potato Salad.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

My new favourite potato salad.
Not that I had an old favourite potato salad recipe but if I was to have a new favourite, it would be this one.
We're not really potato salad people in our house. I've made it once or twice over the past few years but it's not a side dish that I would immediately think of.
Until now, that is. I first made this creamy potato salad in Ramadan for Iftar one night and we all immediately fell in love with it. The main ingredient is of course, potatoes. Guys, be sure to really boil your potatoes well. For me, there is nothing worse than an under-cooked potato in a potato salad. I feel that a lot of the supermarket versions always have under-cooked potatoes in them. Not my cup of tea!
Anyway, once the potatoes are fully cooked, we're going to let them cool. This salad has a mayo based dressing and mayo isn't particularly fond of hot potatoes. Along with the potatoes, this salad also has red onion and boiled eggs. The eggs were a revelation for me. Hard-boiled, cooled then finely chopped, they make all the difference. The whites and yolk blend in with the dressing and will have everyone questioning why your potato salad is so good. This salad is the perfect make-ahead because it actually tastes better the longer it's sat in the fridge. Make it and enjoy!

A Simple List of Ingredients:
1. Potatoes
2. Eggs
3. Red Onion
4. Mayonnaise
5. Apple Cider Vinegar
6. Dijon Mustard
7. Salt and Black Pepper

Bismillah, let's begin!

Take 8 medium (2 pounds) Potatoes. Pop them into a deep pan and cover with water.

Bring the water to a boil over a high heat. Once boiling, turn the heat down to medium and let the potatoes cook until they are fully cooked through.

Drain out the water and let the cooked potatoes cool to room temperature. This is very important as you don't what the dressing hitting piping hot potatoes.

Meanwhile, let's boil the eggs. Now, I had never had boiled egg in my potato salad but once I tried this version in Ramadan, I was hooked. Guys, it works!
To hard-boil my eggs, I brought a pan of water to the boil. Once boiling, turn the heat right down and add in 2 large Eggs. Cover with a lid and let them cook for 9 minutes. Then, drain the eggs and let them cool to room temperature. I find that the eggs will continue cooking once drained and as they cool naturally, they end up with a hard but beautifully orange yolk.

Once the potatoes have cooled, peel them. I found that using a potato peeler was the easiest way for me.

Chop the potatoes into medium cubes.

And, place into a large mixing bowl.

Next, we can peel and finely chop the boiled eggs. I used this egg slicer but a knife will work just fine too.

Peel the egg.

Slice one way.

Turn and ...

... slice again until the egg is finely chopped. This means that egg will run all the way through the potato salad.

Add the chopped eggs to the potatoes.

Next, peel and finely chop 1/2 small Red Onion. I'm not the biggest fan on raw onion in my potato salad but because there's only a little bit and it's really finely chopped, even I was converted.

Throw in the red onion. You may also add chopped celery and chopped fresh parsley but I chose not to.

Give the salad a stir.

For the dressing, take:
200g Mayonnaise
2 tablespoons Apple Cider Vinegar
1 tablespoon Dijon Mustard
1 teaspoon Salt
1/2 teaspoon Black Pepper

Whisk to combine.

Add the dressing to the salad in stages, stirring as you go. The dressing may seem like a lot but as the salad chills in the fridge, the potatoes will soak up the dressing.

Once you've stirred everything up ...

... cover the bowl with clingfilm and place into the fridge for at least 1 hour before serving. This potato salad is best chilled so is perfect to make in advance.

Once out of the fridge, if things seem a little dry ...

... add in Mayonnaise, to taste. Stir well and taste again for seasoning.

Serve in a big bowl and sprinkle with sliced Spring Onion.

I served my salad with this spicy Korean roasted chicken. The creamy salad complimented the fiery chicken really well.

Creamy Potato Salad.

Prep Time: About 30 minutes + extra time to chill.
Cook Time: About 15-20 minutes.
Serves: About 6 people.

Ingredients

For the Salad
8 medium (2 pounds) Potatoes
2 large Eggs
1/2 small Red Onion, peeled and finely chopped

For the Dressing
200g Mayonnaise
2 tablespoons Apple Cider Vinegar
1 tablespoon Dijon Mustard
1 teaspoon Salt or to taste
1/2 teaspoon Black Pepper

Prepare the potatoes:
Place the potatoes in a deep pan covered with water. Bring to the boil and let them cook over a medium heat until they are fully cooked through. Drain well and let them cool until they're room temperature. Peel and chop the potatoes into medium cubes. Place into a large bowl.

Prepare the eggs:
Bring a pan of water to the boil. Once boiling, turn the heat right down and add the eggs. Cover with a lid and set a timer for 9 minutes. Then, drain the eggs and let them cool to room temperature. Peel and chop finely. Place into the same bowl as the chopped potatoes.

Prepare the salad:
To the potatoes and eggs, add in the red onion. You may also add chopped celery and chopped parsley but I chose not to. Stir everything together.

The dressing:
Place all the dressing ingredients into a small bowl and whisk well.

Bring everything together:
Add the dressing to the salad, in stages, stirring as you go. The dressing may seem like a lot but as the salad chills in the fridge, the potatoes will soak it up. Chill the salad in the fridge for at least 1 hour before serving.

Serve:
Give the salad a stir and add more mayonnaise, if things seem a little dry. Taste and adjust the seasoning as needed. Serve as a side dish!

{adapted from food wishes}

This Time One Year Ago:

This Time Two Years Ago:

This Time Three Years Ago:

This Time Four Years Ago:

Keep me in your duas please, and enjoy your potato salad!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

2 comments

  1. This is rather similar to the one in my book, but I must add hard boiled egg next time I make it to see what difference it makes!

    ReplyDelete
    Replies
    1. Hi Rachel! Yes, you must give the boiled egg in potato salad a go - it's delicious! :)

      Delete

Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Design by Sadaf F K.