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B4cf0fa0 cace 4428 af99 c5b7b4f42c3b  2016 04 04 23 13 55
Alice Medrich
Alice Medrich

My fave potato salad to serve warm, room temp, or cold: Simmer whole unpeeled Yukons or fingerlings in salted vinegar water, until barely done. Turn off burner and let the potatoes finish in the hot water (because I'm a maniac about keeping the potatoes dense and waxy!). Peal or not, as you wish or have time for. Cut in chunks and spread in one layer on sheet pan. Season by eye with salt, freshly ground pepper, vinegar, really good evoo, minced or crushed garlic, shallots or chives or scallions, parsley and whatever other fresh herbs you have. Toss ever-so-gently with bench scraper. Vinegar in water and seasoning on sheet pan (instead of tossing a bowl keep) keep potatoes from breaking. Seasoning is easier with food in one layer....I just imagine I'm seasoning food on my plate! #potatosalad #obsessivepotatocook #nomayo

Amanda Paa | Heartbeet Kitchen
How much vinegar to water do you recommend?
Melina Hammer
Melina Hammer
Yum ?