Mad Cook
Master Chef
If he doesn't like it leave it out.What if he's not a big fan of celery? Would it be overpowering?
If he doesn't like it leave it out.What if he's not a big fan of celery? Would it be overpowering?
It's the opinion of many to make it while the potatoes are hot. To answer a previous question about how to peel them when hot, just fold up a clean dish towel or pot holder in your hand holding the potato. A table knife will peel off the softened cooked skin.
Thanks again for the clever ideas. Never thought to add dressing while the potatoes are still warm. Ours seems to have plenty of flavor and how do you handle a "hot potato" to peel/cube it? Ouch.
I always dress my potato salad when cold--otherwise it sucks up too much dressing. I also like to leave the skins on...and my latest version of potato salad included methi...because it was a curry-based salad. I definitely like adding a "green" to potato salad and would consider adding spinach/swiss chard/kale.Interestingly, I made some pot sal last night, from extra refrigerated potatoes. It turned out really good! The skins slid off comfortably, and the potatoes didn't need extra dressing today. I've found when they're dressed hot, they tend to suck up the dressing and can need more. This worked out really well!
I always dress my potato salad when cold--otherwise it sucks up too much dressing.
I don't use celery because I don't like it. If you are concerned about overpowering flavor, use less. You can add a diced cuke for crunch in addition to or instead of celery.
My mother always made potato salad with thinly sliced red radishes for crunch, color and flavor. Because I grew up with it, I always feel like something is lacking when I have potato salad without them.
Hmm, I never would have thought of radishes...good tip.
I always dress my potato salad when cold--otherwise it sucks up too much dressing. I also like to leave the skins on...and my latest version of potato salad included methi...because it was a curry-based salad. I definitely like adding a "green" to potato salad and would consider adding spinach/swiss chard/kale.
Mine is usually just warm by the time I dress it. And to me, sucking up dressing = infusing the potatoes with flavor Otherwise, they're bland.