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Spicy Purple Potato Salad... Has Pickles! Recipe

Spicy Purple Potato Salad... Has Pickles! Recipe



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Arthur Bovino

Spicy Purple Potato Salad... Has Pickles!

As far as I'm concerned, the criteria for a good potato salad is for the potatoes to have textural character, for it to be tangy with plenty of mayo, and for there to be added elements that bring other textures and flavors, particularly heat. There's absolutely nothing wrong with leaving the skin on.

This potato salad takes a cue from one Pies 'n' Thighs used to make back in '06 when its first incarnation was practically under the Williamsburg Bridge (left). Back then, the little hole-in-the-wall made a potato salad that was well-vinegared and included a much-underused ingredient, small-chopped pickles. I love the new place, but they don't seem to ever make their potato salad with pickles anymore.

It's a shame. Chopped pickles add crunch, tang, and vinegar. This spicy purple potato salad goes one better by adding color, and increasing the flavor and textural components, using several types of onion and, for zip, jalapeño and chile pepper. Don't worry, the heat mostly disappears into the mayo... kind of.

Click here to see 9 Summer-Ready Potato Salads.

Ingredients

  • Bag of mixed small potatoes, including purple potatoes
  • Salt
  • 1 large shallot (or 2 small ones), minced
  • 1 red onion, minced
  • 4 celery stalks, 3 flattened and minced, 1 sliced
  • 2 jalapeños, minced
  • 1 chile pepper, minced
  • One 12.5-ounce jar cornichons, halved and chopped
  • ½ container Kewpie mayonnaise
  • 2 tablespoons white vinegar
  • Fresh ground black pepper

Directions

Put some water on. When it's boiling add salt. Add potatoes and boil just until you can pierce with ease, then drain and let cool. Do NOT overcook! Run them under cold water if you're worried they're still cooking.

Toss the shallot and red onion into a large bowl. Flatten 3 celery stalks with the back of your knife. Julienne them, then mince. Slice the last stalk crosswise for thin half-moons and toss in. Add 2 minced jalapeños and chile pepper, cornichons, and ½ container Kewpie mayonnaise.

Cut potatoes to about the same size. Toss in the bowl with other ingredients and adjust salt, then add vinegar and pepper.


How To Make a Classic Potato Salad In Your Pressure Cooker


Join us today and learn how to make a classic potato salad in your pressure cooker. Forget the headache of making this and cook your potatoes and eggs all together in your pressure cooker.

This recipe makes for a perfect side dish for Memorial Day or any backyard get-together.

Join us next week where we will show you an entrée that will pair well with this appetizer.

  • 3 pounds Yukon Gold Potatoes
  • 1 cup water
  • 4 eggs
  • salt and pepper
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 Tbsp yellow mustard
  • 2 ribs celery
  • 1/4 cup red onion , chopped
  • 2 pickles , minced + splash of pickle juice

    Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes.


Read This and You&rsquoll Never Want to Make Potato Salad Any Other Way

This surprising ingredient will transform your next batch of the summery delight.

There are nearly endless ways to make potato salad. We can confirm that considering we mixed up about, oh, 73 different renditions last summer (hey, there were a lot of backyard barbecues). But we&aposve now learned about a new addition that works in just about any recipe, and it&aposs a complete game-changer.

No, we&aposre not talkin&apos truffle oil or an obscure type of olive or a hot sauce that is hotter than hot. This nifty ingredient is probably already hanging out in your fridge: Pickle juice.

"When I make my smoked potato salad, I like adding not only the bread and butter pickles we make in house, but also a bit of the juice to thin the mayonnaise," explains Cory Chaney, chef of Julep&aposs New Southern Cuisine in Richmond, Virginia in a recent Garden & Gun article on the heated topic of what to do with leftover pickle juice. "It gives it a nice sweet acidity to cut the smoky and rich flavors." While bread and butter pickles will lend your dish a touch of sweetness, feel free to experiment with dill pickle juice or any kind of pickles you like.

WATCH: Bloody Mary Green Bean Salad

Best of all, now that the pickle jar is already out, there&aposs your excuse to whip up a round of dirty martinis. Can leftover truffle oil do that?


How I Chose My 4 Potato Salad Contenders

I started my search by looking at the most popular recipes on the internet, then narrowed it down to four that each took a unique approach. Ina Garten’s potato salad recipe is by far the most searched for. It’s classic yet fresh, dressed with a creamy mixture of mayo, buttermilk, mustard, and dill. Hers was the only recipe to steam the potatoes after boiling them.

The Pioneer Woman’s potato salad is also incredibly popular, and her method immediately intrigued me: She mashes her potatoes before folding in mayo, mustard, green onions, hard-boiled eggs, and pickles. Carla Hall also opts for pickles, which is why I included her recipe she goes all-in on pickle flavor by boiling her potatoes in a mixture of water and pickle brine, adding pickle brine to the dressing, and stirring chopped pickles into the salad.

My final pick was Julia Child’s American-style potato salad. Julia calls for marinating the sliced and boiled potatoes in vinegar and the salty, starchy potato cooking liquid. She also called for an abundance of add-ins, including hard-boiled eggs and bacon.

When I sat back and looked at the four beloved food mavens I had narrowed it down to, I realized that this is a LADY BATTLE!


Recipe Summary

  • 5 pounds red potatoes, diced
  • 4 eggs
  • 4 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 (16 ounce) jar sweet pickles, cubed
  • ¾ tablespoon prepared mustard
  • ¾ cup mayonnaise
  • 1 onion, finely chopped
  • 1 teaspoon white sugar
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.

Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.


Dill Pickle Potato Salad

A creamy mustard potato salad recipe, fun and flavorful with crunchy dill pickles!

Ingredients

  • 3 pounds medium red potatoes, unpeeled, scrubbed clean
  • 1 T. kosher salt
  • 1 c. mayonnaise
  • 1/4 c. prepared yellow mustard
  • 1 T. Dijon mustard
  • 2 T. white vinegar
  • 9 spears dill pickles, coarsely chopped, divided
  • 3 celery stalks, chopped
  • half of a small red onion, thinly sliced
  • 5 hard boiled eggs, peeled, coarsely chopped
  • 2 T. finely chopped fresh dill, plus a bit more to sprinkle over the top
  • 1-1/2 tsp. kosher salt, or to taste
  • 1/2 tsp. freshly ground black pepper, plus a bit more to sprinkle over the top
  • a few pinches of paprika

Instructions

  1. prepare potatoes: A few hours prior to serving, place potatoes in a medium-large pot and fill with water to cover by a few inches. Toss in the tablespoon of kosher salt. Bring water to a boil and cook potatoes until fork-tender, about 25 minutes or so. Transfer potatoes to colander in the sink and run cold water over them. Let drain and cool completely. If you are able to prepare the potatoes the day prior, that's even better. The potatoes will slice up cleaner.
  2. prepare dressing: In a small bowl, combine mayonnaise, yellow mustard, Dijon mustard, and vinegar. Cover and place in refrigerator to chill.
  3. assemble salad: Cut cooled potatoes into chunks, about 3/4" in size. Transfer to a large mixing bowl, and then add pickles (reserve a few pieces to sprinkle over the top), celery, onion, eggs, and dill. Fold to combine. Drizzle about half of the dressing over the salad ingredients, and then fold to evenly combine. If you want it saucier, add more dressing. I like it well-dressed and tend to use nearly all the dressing. Sprinkle with 1-1/2 teaspoons (or to taste) kosher salt and the black pepper, and fold again. Top with reserved pickle pieces, some freshly ground black pepper, and some paprika. You can serve the potato salad immediately, but I prefer to cover and let chill for a couple hours prior to eating.

To prepare ahead of time: Boil potatoes the day prior and store in a covered container in the refrigerator. Prepare dressing the day prior and store in the refrigerator. Prepare chopped salad ingredients the day prior and store in a separate container in the refrigerator. Then assemble and chill the potato salad a couple hours prior to serving.


50 Potato Salads

Bring a different version to every barbecue, picnic and potluck this summer.

Related To:

1. Classic Boil Peel and cube 2 pounds russet potatoes toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each Dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

2. Classic Red Make Classic Potato Salad (No. 1) with red potatoes instead of russets.

3. Waldorf Make Classic Potato Salad (No. 1) without mustard. Double the celery and add 1 chopped apple and 1/2 cup chopped walnuts.

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4. Egg-Pickle Make Classic Potato Salad (No. 1), substituting pickle juice for the vinegar in the dressing. Add 3 chopped hard-boiled eggs, 1/2 cup chopped bell pepper and 1/4 cup diced pickle.

5. Sweet Relish Boil, peel and cube 2 pounds russets toss with 2 tablespoons white wine vinegar and 1/2 teaspoon salt. Mix 1 cup whipped salad dressing, 1/2 cup relish, 2 tablespoons yellow mustard and 1 chopped scallion toss with the potatoes.

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6. Crab Boil Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2 pounds boiled, cubed red potatoes and 1 cup crabmeat.

7. Lobster Mix 1/4 cup each mayonnaise and creme fraiche, 2 teaspoons each truffle oil and chopped tarragon, and salt. Toss with 1 pound boiled, cubed red potatoes and 1 cup lobster meat.

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8. Curry Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cups cooked green beans and 2 pounds boiled, cubed russets. Season with salt.

9. Ranch Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled, cubed red potatoes.

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10. Bacon-Ranch Make Ranch Potato Salad (No. 9). Top with 6 slices cooked bacon, crumbled.

11. Chipotle-Ranch Make Ranch Potato Salad (No. 9). Add 2 tablespoons chipotle hot sauce, 2 teaspoons orange zest and 1/4 cup chopped cilantro.

12. Garden Boil 2 pounds sliced red potatoes, adding 1 sliced carrot during the last minute. Drain toss with 1 cup sliced radishes, 1 chopped cucumber, 3 chopped scallions and 1/2 cup chopped parsley and chives. Mix 1/2 cup mayonnaise, 1/4 cup white wine vinegar, and salt and pepper add and toss.

13. Ham and Cheese Mix 1 cup mayonnaise, 2 tablespoons mustard, 8 ounces cubed ham, 6 ounces shredded cheddar, 1/2 cup each diced red onion and pickles, and 2 tablespoons chopped pickled green chiles. Toss with 2 pounds boiled, cubed Yukon golds.

14. Green Goddess Blend 1 cup mayonnaise, 1/4 cup mixed parsley, tarragon and basil, 1 scallion, 1 teaspoon sugar, and some lemon juice and salt. Toss with 2 pounds boiled, halved fingerlings.

15. Avocado-Shrimp Make Green Goddess Potato Salad (No. 14). Top with halved cooked shrimp and diced avocado.

16. Slaw Mix 1/3 cup each mayonnaise and olive oil, 1/4 cup whole-grain mustard, and salt and pepper. Add 3 cups coleslaw mix, 3 chopped scallions and 2 pounds boiled, quartered new potatoes.

17. Dill Mix 1/2 cup each sour cream and mayonnaise, 1/4 cup each chopped dill and scallions, 1 teaspoon sugar, 2 tablespoons cider vinegar, and salt. Toss with 2 pounds boiled, cubed russets.

18. Beet-Dill Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets.

19. Nordic Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets and 2 tablespoons horseradish.

20. Dutch Mix 1/2 cup sour cream, 3/4 cup mayonnaise, 2 tablespoons each horseradish and cider vinegar, 2 teaspoons caraway seeds, 1 teaspoon sugar, 2 chopped cucumbers and 4 chopped scallions. Toss with 2 pounds boiled, cubed russets.

21. Peruvian Blend 1/2 cup evaporated milk, 1/3 cup queso fresco and 1 tablespoon each aji amarillo paste (or other chile paste) and vegetable oil. Toss with 2 pounds boiled cubed Yukon golds and 1/4 cup chopped olives. Top with sliced hard-boiled eggs.

22. Chicken Mix 1 1/2 tablespoons each champagne vinegar and Dijon mustard, 1/3 cup olive oil, 1/4 cup chopped cornichons, some chopped parsley, and salt and pepper. Toss with 1 1/2 cups diced grilled chicken and 2 pounds boiled, halved fingerlings.

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23. Herb-Vinegar Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled, quartered new potatoes.

24. Tomato Make Herb-Vinegar Potato Salad (No. 23). Soak 1/2 cup sliced red onion in ice water. Drain and add to the salad. Add 2 cups halved grape tomatoes.

25. French Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 tablespoons each white wine vinegar and Dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled, halved fingerlings.

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26. Niçoise Make French Potato Salad (No. 25), adding 2 cups chopped green beans to the potatoes during the last 4 minutes of cooking. Add 1 drained can oil-packed tuna and 1/2 cup halved Kalamata olives.

27. Provençal Make French Potato Salad (No. 25). Add 2 cups halved grape tomatoes, 1 shaved fennel bulb, 1/2 cup halved Kalamata olives and some chopped fennel fronds.

28. Pesto-Pea Boil 2 pounds peeled, cubed Yukon golds, adding 1 cup frozen peas during the last 4 minutes. Drain toss with a mix of 6 tablespoons white wine vinegar, 1/4 cup pesto, some pine nuts, and salt and pepper.

29. Patriotic Boil 2 pounds mixed cubed red, white and purple potatoes with 2 tablespoons cider vinegar. Drain toss with 1/2 cup chopped celery and 1/4 cup chopped scallions. Mix 1/4 cup olive oil, 2 tablespoons each cider vinegar and whole-grain mustard, and salt and pepper toss with the potatoes.

30. Pico de Gallo Toss 2 pounds boiled, cubed Yukon golds, 2 tablespoons olive oil, 1 tablespoon cider vinegar, 3 cups fresh salsa and salt to taste.

31. Salsa Verde Toss 2 pounds boiled cubed Yukon golds with 1 cup each sliced red onion and bell pepper, 1 1/2 cups salsa verde, 1 chopped avocado and salt. Top with cilantro and cotija cheese.

32. Sichuan Cut 2 russets into matchsticks boil 1 minute. Cook 2 sliced garlic cloves, 1 teaspoon each sugar and salt, and 2 dried red chiles in a skillet with peanut oil, 30 seconds. Add 3 chopped scallions. Drain the potatoes toss with the flavored oil, 1 1/2 teaspoons balsamic vinegar and 1 teaspoon sesame oil.

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33. Carrot-Sesame Boil 2 pounds sliced red potatoes, adding 4 matchstick-cut carrots during the last 2 minutes. Drain and toss with 4 chopped scallions and 1/2 cup bottled sesame-ginger dressing. Top with sesame seeds.

34. Salt Cod Cook 3 sliced garlic cloves in a skillet with 1/4 cup olive oil until soft. Mix with 3/4 cup grated tomato, 1/2 cup flaked salt cod and 1 pound boiled cubed Yukon golds. Top with chopped parsley.

35. Thai Mix 1/3 cup each mayonnaise and unsweetened coconut milk, 1 tablespoon each curry paste and lime juice, and salt. Toss with 2 pounds boiled cubed russets, 1 sliced bell pepper, and some shredded basil and mint.

36. Indian Cook 1 tablespoon each garam masala, grated ginger and canola oil in a skillet, 30 seconds. Mix with 1 cup Greek yogurt, 1/2 cup mayonnaise, 1 cup chickpeas and 2 pounds boiled, cubed russets. Season with salt and pepper top with cilantro.

37. Greek Mix 1 cup Greek yogurt, 1/4 cup olive oil, and salt and pepper. Toss with 2 pounds boiled cubed Yukon golds, 1 cup chopped cucumber, 1/2 cup crumbled feta, 3 tablespoons each chopped red onion and mint, and some oregano.

38. Sweets and Beets Thinly slice 1 pound boiled sweet potatoes and 1 roasted beet. Whisk 1 1/2 tablespoons champagne vinegar, 2 tablespoons walnut oil, and some salt, pepper and chopped parsley. Drizzle over the vegetables.

39. Caviar Whisk 1/2 cup creme fraiche, 2 tablespoons each white wine vinegar, olive oil and minced red onion, 1 tablespoon Dijon mustard, some minced chives and chervil, and salt and pepper. Toss with 2 pounds boiled, halved new potatoes. Top with salmon caviar.

40. Smoked Salmon Arrange 4 boiled sliced Yukon golds, 1/2 cup sliced red onion, 6 ounces smoked salmon and 2 sliced tomatoes on a platter. Mix 1/4 cup creme fraiche, 1 tablespoon lemon juice and some lemon zest drizzle over the salad. Top with capers.

41. Bagna Cauda Cook 6 anchovies, 4 smashed garlic cloves and 1/2 teaspoon red pepper flakes in 1/3 cup olive oil, 5 minutes. Add 1/4 cup each chopped parsley and scallions, 1 tablespoon chopped oregano, and the zest and juice of 1 lemon. Drizzle over 1 pound boiled, sliced red potatoes.

42. Kimchi Mix 1 cup chopped kimchi, 1/2 cup mayonnaise, salt and chopped scallions. Toss with 2 pounds smashed boiled potatoes.


Traditionally , Southern Potato Salad is served with the cookout foods, like burgers, kebubs and barbecue meats during summertime.

But having made it in the beginning of freezing February, I find that this yummy salad is also very delicious with slow cooked or instantly cooked meats, such as Instant Pot Corned Beef and Cabbage, or Instant Pot Country Style Pork Ribs in BBQ Sauce, or this Slow Cooker Barbecue Beef Brisket.


Nan's Classic Mustard Potato Salad

I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.


Important Tips to Note

The Blossom End
The blossom end of the cucumber (the end opposite from the stem) contains an enzyme that can make your pickles turn mushy. Always cut it off, I cut off both ends for good measure and to keep them uniform.

Vinegar
Use vinegar that has at least 5% acidity. Don’t reduce the vinegar in this recipe.

Salt
Only use pickling salt or coarse (NOT flaky) Kosher salt, though I always use pickling salt. Table salt contains an anti-caking agent that causes the brine to get cloudy. If you use table salt, it’s still safe, but you will have a cloudy jar of pickles with white sediment at the bottom.

Cucumber Types
Use cucumbers that are of the knobby variety, grown specifically for pickling. Check seed catalogs to find the different varieties. Cucumbers with a wax coating are not recommended as the brine will not be able to penetrate them. When selecting cucumbers, be sure that they are firm and not soft.

Wash Your Hands!
It’s tempting to reach in and turn your cucumbers, but please make sure you wash your hands first. Introducing any foreign oil or material from your skin could cause problems with your brine.

When your pickles are all gone, do you pour the pickle juice down the drain? Instead, try these ideas for reusing pickle juice! Looking for a unique recipe to try with your freshly make pickles? Here’s a Grilled Tomato Relish that’s great on burgers and dogs!

This Claussen pickle recipe was originally published here on September 18, 2012