POTATO SALAD 3 Ways

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

yellow mustard

🥗Healthier: Dijon mustard

💰Cheaper: spicy brown mustard

Dijon offers a gourmet flavor with similar acidity.

pickles

🥗Healthier: cucumber

💰Cheaper: relish

Cucumber adds freshness, while relish provides sweetness.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more accessible, while parsley is a milder alternative.

Cut 2 pounds of waxy fingerling potatoes into chunky coins.

Place the potatoes in a heavy bottom pot and cover with water by about an inch.

Add a generous pinch of salt and bring to a boil, then reduce to medium-low heat.

Simmer the potatoes for 25 to 30 minutes until tender but not mushy.

In a high-sided container, combine 1 large egg, 20 grams of water, 25 grams of white distilled vinegar, and 5 grams of salt.

Use an immersion blender to combine the egg mixture, then slowly add 325 grams of neutral oil while blending until thickened to make mayonnaise.

Drain the cooked potatoes and let them cool on a sheet tray for 15 minutes.

Transfer the cooled potatoes to a bowl and add 175 grams of mayonnaise, 80 grams of yellow mustard, 225 grams of chopped bread and butter pickles, and 15 grams of chopped fresh dill.

Mix the ingredients using gloved hands, crushing about 20 of the potatoes to create a creamy texture.

Garnish with additional fresh dill and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens