Potato Salad 3 Ways

Ingredients

• 1 kg Fingerling Potatoes (waxy, cut into chunky coins)
• 1 kg Red Potatoes (diced for German salad)
• 1 kg Russet Potatoes (peeled partially, medium dice for baked salad)
• 1 Large Egg (room temperature for mayo)
• 20 g Water (for mayo emulsification)
• 25 g White Distilled Vinegar (for mayo)
• 5 g Salt (for mayo; plus extra for potatoes)
• 325 g Neutral Oil (light olive oil or vegetable oil for mayo)
• 80 g Yellow Mustard (classic yellow mustard for classic salad)
• 60 g Whole Grain Mustard (for German salad)
• 225 g Bread and Butter Pickles (chopped; sweet and tangy)
• 15 g Fresh Dill (chopped; plus extra for garnish)
• 15 g Fresh Parsley (chopped for German salad)
• 0.25 Red Onion (thinly sliced for German salad)
• 50 g Apple Cider Vinegar (for onion marination)
• 20 g Granulated Sugar (for onion marination)
• 500 g Bacon (8 slices per batch, diced; total for two salads)
• 2 tbsp Olive Oil (for roasting russet potatoes)
• 75 g Medium Sharp Cheddar Cheese (shredded on feather side of box grater)
• 150 g Sour Cream (for loaded baked salad)
• 100 g Scallions (thinly sliced for loaded baked salad)
• 3 g Black Pepper (cracked, for German and loaded salads)

Instructions

1. Prep Fingerling Potatoes

   Rinse the fingerling potatoes, then cut them into chunky coin‑shaped pieces about 1‑1.5 inches thick.

   Time: PT5M

2. Make Homemade Mayonnaise

   In a high‑sided container combine 1 large egg, 20 g water, 25 g white distilled vinegar, and 5 g salt. Pulse briefly with the immersion blender, then slowly drizzle in 325 g neutral oil while blending until thick and glossy.

   Time: PT10M

3. Boil Fingerling Potatoes

   Place the cut fingerlings in a heavy‑bottom pot, cover with water by about 1 inch, add a generous pinch of salt, bring to a boil, then reduce to medium‑low and simmer 25‑30 minutes until tender but not falling apart.

   Time: PT30M

4. Cool and Assemble Classic Mayo Salad

   Drain the potatoes and spread them on a sheet tray to steam‑dry for 15 minutes. Transfer to a bowl, add 175 g homemade mayo, 80 g yellow mustard, 225 g chopped bread‑and‑butter pickles, and 15 g chopped fresh dill. Using gloved hands or a spatula, gently crush about 20 % of the potatoes, then fold everything together. Garnish with extra dill and a pinch of black pepper.

   Time: PT15M

5. Prep Red Potatoes for German Salad

   Dice the red potatoes into 1‑inch cubes.

   Time: PT5M

6. Slice and Marinate Red Onion

   Thinly slice ¼ red onion using a mandolin or sharp knife. Rinse briefly in a strainer, then toss with 50 g apple cider vinegar and 20 g granulated sugar. Let sit while potatoes cook.

   Time: PT10M

7. Render Bacon (First Batch)

   Place 250 g diced bacon in a 10‑inch sauté pan over medium‑low heat. Cook, stirring frequently, for about 15 minutes until the fat is rendered and the pieces are crisp and golden.

   Time: PT15M

8. Boil Red Potatoes

   Add the diced red potatoes to a pot, cover with water by 1 inch, add a strong pinch of salt, bring to a boil, then simmer 15‑25 minutes until just tender.

   Time: PT20M

9. Assemble Warm German Potato Salad

   Drain the hot potatoes and return them to the pot. Add the rendered bacon with its fat, 60 g whole‑grain mustard, 15 g chopped fresh parsley, 3 g ground black pepper, and 3 g salt. While the mixture is still warm, fold in the marinated onions. Stir vigorously to create a light emulsion.

   Time: PT10M

10. Prep Russet Potatoes for Loaded Baked Salad

    Peel off any thick papery skin from the russet potatoes, then dice them into ½‑inch cubes.

    Time: PT5M

11. Roast Russet Potatoes

    Toss the diced russets with 2 tbsp olive oil and two generous pinches of salt. Spread on a sheet tray and roast in a pre‑heated 450°F oven for 25‑35 minutes, flipping halfway through, until edges are crisp and interiors are creamy.

    Time: PT30M

    Temperature: 450°F

12. Render Bacon (Second Batch)

    While the potatoes roast, render another 250‑300 g diced bacon in a sauté pan over medium‑low heat until crisp, about 15 minutes. Set aside bacon pieces and keep the rendered fat.

    Time: PT15M

13. Assemble Loaded Baked Potato Salad

    Allow the roasted potatoes to cool briefly (1‑2 minutes). Transfer to a large bowl, roughly chop half of them for texture, then add the remaining roasted pieces. Fold in the rendered bacon and its fat, 200 g homemade mayo, 150 g sour cream, 75 g shredded medium‑sharp cheddar, 100 g thinly sliced scallions, and 3 g cracked black pepper. Mix until evenly coated.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fingerling Potatoes: Red potatoes, Yukon Gold potatoes
• Instead of Red Potatoes: Fingerling potatoes, Yukon Gold potatoes
• Instead of Russet Potatoes: Idaho potatoes, white potatoes
• Instead of Large Egg: Pasteurized egg product
• Instead of White Distilled Vinegar: Apple cider vinegar (slightly different flavor)
• Instead of Salt: Kosher salt
• Instead of Neutral Oil: Canola oil, Sunflower oil
• Instead of Yellow Mustard: Dijon mustard (different tang)
• Instead of Whole Grain Mustard: Dijon mustard
• Instead of Bread and Butter Pickles: Sweet gherkin pickles
• Instead of Fresh Dill: Fresh parsley (different flavor)
• Instead of Fresh Parsley: Fresh cilantro
• Instead of Red Onion: white onion
• Instead of Apple Cider Vinegar: white vinegar
• Instead of Granulated Sugar: brown sugar
• Instead of Bacon: Smoked turkey bacon
• Instead of Olive Oil: vegetable oil
• Instead of Medium Sharp Cheddar Cheese: Gruyère, Monterey Jack
• Instead of Sour Cream: Greek yogurt
• Instead of Scallions: chives
• Instead of Black Pepper: white pepper

Equipment Needed

• Heavy‑Bottom Pot
• High‑Sided Container
• Immersion Blender
• Sheet Tray
• Mixing Bowl
• Spatula
• Knife
• Cutting Board
• Mandolin (optional)
• Strainer
• 10‑Inch Sauté Pan
• Oven
• Box Grater
• Digital Scale
• Measuring Spoons
• Gloves (optional)

Critical Steps — Do Not Skip

• Emulsifying the homemade mayonnaise without breaking.
• Testing potato tenderness to avoid over‑cooking.
• Rendering bacon slowly to achieve crispness without burning.
• Roasting russet potatoes to a golden crisp while keeping the interior fluffy.
• Crushing a portion of potatoes in the classic salad to create a creamy binder.

Chef Tips from the Video

• Use a pinch of sugar in the German salad’s onion vinaigrette to balance acidity.
• For extra dill flavor, add a few dill fronds to the mayo while blending.
• Chill the mixing bowls before making mayo; cold equipment helps the emulsion.

Troubleshooting

Storage

Refrigerator: Store each salad in an airtight container for up to 3 days.

Freezer: Not recommended; texture will degrade.

Room temperature: Serve within 2 hours of preparation if kept outdoors.

Make-Ahead Tips

• Prepare the homemade mayo up to 2 days ahead and store refrigerated.
• Boil the fingerling and red potatoes, then cool and refrigerate; add dressings just before serving.
• Roasted potatoes can be cooked a day ahead; re‑heat gently before mixing.

Frequently Asked Questions