Potato Salad
An American style potato salad that packs a tangy punch. Try it with a traditional meatloaf or any cold meats.
An American style potato salad that packs a tangy punch. Try it with a traditional meatloaf or any cold meats.
- Carbohydrate 161.161 g
- Cholesterol 0 mg
- Fat 0.83025 g
- Fiber 20.2950004398823 g
- Protein 18.6345 g
- Saturated Fat 0.23985 g
- Serving Size 1 1 Serving (464g)
- Sodium 55.3625 mg
- Sugar 140.865999560118 g
- Trans Fat 0.175275 g
- Calories 710 calories
Step-by-step
- Cut each potato into eight pieces and cook in boiling water until tender.
- Drain and set aside to cool slightly.
- Mix the milk, mustard, vinegar and sugar together in a small bowl to make a dressing.
- When the potatoes have cooled, pour over enough dressing to coat the potatoes.
- Add mayonaise to taste.
- Chill in the fridge for a couple of hours before serving.
American mustard does the heaviest lifting in this profile, introducing sharp brightness through yellow mustard seeds and distilled vinegar that cuts directly through heavy starches. Bottled mustards rely on turmeric for their vivid color and stable acid content, differing fundamentally from coarse-ground artisan varieties that feature whole bran fragments and variable moisture levels. Smooth yellow varieties distribute evenly throughout dense emulsions without creating pockets of harsh acidity, ensuring every bite receives a consistent balance of heat and tang.
Red potatoes contain less starch than russets, maintaining firm geometric integrity when boiled rather than breaking down into a loose mash. Cutting the tubers into eight uniform pieces maximizes surface area contact with boiling water, promoting rapid heat penetration to the center while preventing outer layers from overcooking and turning waterlogged. Steaming the drained potatoes in a colander for five minutes allows residual surface moisture to evaporate completely, creating a dry exterior texture that readily absorbs the liquid dressing components without diluting them.
Emulsifying milk, vinegar, and sugar before introducing mayonnaise creates a balanced base where sugar completely dissolves rather than remaining grainy. Standard white vinegar provides a sharp, clean acidity, though apple cider vinegar offers a softer fruit note if substituted at a 1:1 ratio. Whisking these liquids together thoroughly before coating warm potatoes allows the starch molecules to relax and drink in the spiced liquids more effectively than they would at cold temperatures.
Chilling the completed mixture for at least two hours in the refrigerator allows the fat droplets in the mayonnaise to firm up and meld with the mustard acids. Storing the dish below 40 degrees Fahrenheit prevents bacterial growth in the dairy components while letting the internal flavors consolidate into a unified profile. Cold serving temperatures ultimately mute excessive pungency, rendering the mustard and vinegar notes harmonious rather than aggressive against the palate.
