NOT ALL POTATO SALADS WEAR MAYO!!!
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- Опубликовано: 9 сен 2023
- This week’s episode is sponsored by California Olive Ranch. I used the 100% California Olive Ranch Medium Extra Virgin Blend: www.californiaoliveranch.com/...
You can use the discount code MOLLYBAZ to get 25% off your next purchase: )
MORE potatoes! MORE olive oil! MORE herbs! MORE salt! Molly’s New Cookbook ‘More is More’ is almost here and she's hyped to share it with you. First up: Olive Oil-Drowned Potatoes with Lemony Onions and Herbs. Molly starts by teaching us the proper way to boil potatoes in water (with a whole-ass CUP of SALT!). While that's happening, she busts out one of her favorite little back pocket recipes--quick pickled red onions. Lastly, she drowns the pohtates in olive oil, and showers them in lemon juice and herbs……and then just a little MORE olive oil, and another pinch of salt for good measure.
Labor Day Cookouts may have come and gone but every function requires a delicious potato salad. Make this fresh and easy one next! I PROMISE YOU WON'T REGRET IT!!!
#oliveoil #EVOO #potatoes #partner
Ingredients :
PRODUCE
2 pounds Yukon Gold potatoes
1⁄2 small red onion
2 lemons
1 bunch (or a mix) of tender herbs, such as cilantro, basil, parsley, dill, and/or chives
PANTRY
Kosher salt and freshly ground black pepper
1⁄3 cup extra-virgin olive oil, plus more for drizzling
Hit The Club: mollybaz.com
Cook This Book: mollybaz.com/cook-this-book/
Snag Some Merch: shopmollybaz.com
NEW: MORE IS MORE!!!!!: mollybaz.com/more/
Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Daniel Weingarten
Motion GFX Designer: Mack Johnson
Colorist: Max Karpylev (Mopinset Color)
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
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Let’s all agree right now that they are called QUICKLES.
heard!
Can’t believe Molly under seasoned those boiled potatoes.
right?? the audacity.
I need to take blood pressure medicine just watching Molly’s videos. But everything she makes is delicious.
Love the vid, it looks delish! But that font used at 1:26 and other points in the video is really hard to read in such short bursts. I'd consider thinking about font choice for future videos and I am sure I'm not the only one. Looking forward to new awesome recipes :)
Yes, that font is hard to read…
For the second time when I’ve made these both of my kids are just coming and sneaking handfuls from the platter while I cook the rest of dinner. Thank you!!!! 🎉
if this is Molly's real kitchen, I'm extremely jealous. what an insanely cute kitchen.
It is! Someone did a tour of their home on RUclips and their entire place is amazing
I literally watched this and ran to the store to grab the ingredients and make it as a brunch side… uh, yeah, these were great 😂
These potatoes were delicious. Perfectly seasoned. I will be using the onions with other vegetables. My husband put them on his scrambled eggs. So looking forward to the new cookbook.
Thank you for this recipe! It brings pleasant memories of my mother's Ensalada Rusa. She was Basque and though this salad contains mayonnaise (my mother always made her own), she glugged those potatoes with olive oil and I loved it. Also reminds me of the best Greek potato salad I have ever tasted here in Tampa. Too bad that Pappa's is gone now, but that salad was also GLUGGED with olive oil. SO delicious! Your potatoes would be awesome nestled like a prize under a Greek Salad.
Big win for Portugal, inspiring people and dishing out just banger after banger.
Those orange bowls are wonderful. 😊
Looks amazing! Can’t wait to make them. 🥰
this looks fantabulous!
I have to try this. I usually have all these ingredients. It looks yummy!
Ok, I just made these and they are absolutely amazing! So fresh and bright, simple, easy, and totally satisfying!⭐️⭐️⭐️⭐️ (I didn’t use anywhere near the amount of salt and it was really just fine! 😂)
Too whoever shot and edited this version, i really appreciate the choices! More of that please.
Can’t wait to try these!
You're all over the map with these fonts.
That’s how I learned to pickle from my mom who’s from Ecuador. If you use a mandolin, the onions come out even better!
the recipe I was waiting for... I do not love mayo on potatoes but I love potato salads! I make one with boiled potato dices, cilantro, garlic, eggs olive oil and pickled onion also
Mmm cannot wait to make this!
CA-Olive Ranch the olive oil that I always get when I am in America! I can finally drown a whole lot of potatoes with it...
Hey. Love your vids. Just wondering where you got your bowls and new utensil caddy etc? Love the new pepper mill as well.
Molly with a new video on the first NFL Sunday of the season. 🎉🎉🎉
Thank you 💛
I've never wanted anything more. Potatoes for life!
YEAH YOU TELL EM MOLLY!
YUM Wuv This Collab😋😋😋Sigh Heard So Much About Portugal👍👍👍💝💝💝
Hey Molly 👋🏾, when are you going to use the Flamberge oven? I am jealous that you have one and I do not have one. Can you use it in a video please? I want to see it used.
molly please drop your skincare routine! you're glowing!
SECONDED!!
She looks oily
Quick pickle was my nickname in college.
Fun transition font!
Love me some Molly Baaaaaazzzzzzz!
Have you ever had "salt potatoes" in upstate NY? Dee lish! Can you quick pickle radishes too?
I have done it with salt (no a lot) and super thin sliced radishes, so thin lemon rind also add a little zest, after massaging into the fridge and done
Molly holding back on salting the potatoes is shocking
I literally just made this dish over the weekend!!! Except I used smaller white potatoes and cooked them in the microwave. Finished in the 9 minutes. Lots of olive oil and white balsamic vinegar, Spanish onions, and then I smashed the potatoes. They were delicious and even better yesterday. I feel so “fancy” because I made something the great Molly Baz made! ❤️
Those potatoes in Portugal had oil, salt and pepper. Wouldn't call that unadorned per say. They sounds perfect :)
An actual bucket of salt on that chopping board xD classic molly moment
I feel like this would be super good as long as they are fresh potatoes. If the potatoes are sorta old I feel like it would still be good but not amazing. Granted I haven’t tried the recipe.
here for this Molly Baz / Yngwie Malmsteen sloganeering crossover moment
lol!
new graphic design yayyyy
Is it just me or is the new big “Wild Wild West” font kinda hard to read? 😢
haha glad im not alone
no you’re so right
I have a difficult time reading it, too.
It’s not accessible
First thing I said to myself…”what a terrible font choice.”
You can also make "refrigerator pickles" by puttimg your veg in a mason jar with some white vinegar and salt (plus whatever spices you like) overnight.
And just when i was getting ready to make the sausage breaky Sandos
"a quick pickle just a great thing to have at hand when you're not ready to make.. a whole pickle"
"... a WHOLE BATCH of pickled onions."
@mollybaz Can I brine the potatoes ahead of the time?
Very Wes Anderson with the dolly tracking shot 1:40
I know its done for presentation but that bowl is way too small to give it a good toss. Toss whatever your making in a very large bowl then transfer it to your presentation bowl or platter. Yeah, you have an extra bowl to clean but you are assured of even coverage and no spillage.
Molly buys salt in 55 gal drums
She dumped a big pile of herbs and next shot it was gone 😅
I would go broke if I used that much olive oil on potato salad. Also do the Portuguese eat unpeeled potatoes?
molly
Molly can we have your skincare routine
i would crumble some bacon on top. looks delicous.
THE SALT OH MY GOSH
I noticed she used yellow potatoes, which are my favorite, but I currently have a huge bag of russets. Has anyone tried the recipe with russet potatoes?
Russet, which is a much more starchy potato might not break down the same when boiled but I say do it!
Your outfit is giving me a flashback to my 70's Canadian childhood...look up the show Passe-partout
Font looks close to my Lucky Luke comics from my childhood.
I see potatoes I click
Molly: Two shots of olive oil…
This is a verybfashion forward potato salad.
Made this recipe twice, and I would salt to your taste. The first time I followed the recipe and it was way too salty. It is a great picnic or potluck recipe though, especially for hot days.
I think she uses a different salt brand than traditional Morton
@@xoch1717yeah she uses the Diamond crystal salt. If you’re using anything else, half the amount
High quality salt, ppl always make fun of chefs for having "fancy" salt, and then....
I will always think she is trolling us with the amount of salt she uses....you can't convince me she's serious 🤣🤣
In this instance I get it. You’re dumping most of the salted water by the time the potatoes are done being cooked, anyway. And not even unless you’re eating the whole bowl yourself it’s not like you’re literally eating a cup of salt
Oh how I wish my mom would get the memo re: SALT like asap! haha😂💀 Somewhere along the way (probably in the 80’s) she decided that salt was the enemy. AND, I’m convinced she thinks like this as a result of some toxic diet culture messaging. It drives me crazy bc it’s not as though she avoids eating salty foods…I mean she absolutely loves chips for fks sake (they aren’t salty she claims?!). She doesn’t add salt to anything she cooks and on the rare occasion she does it’s like 5-7 granules and that it lol! She doesn’t understand what she’s missing and I feel bad that she has no idea how delicious food actually can taste!
Hi
So the potatoes are just a vehicle for olive oil. LOL
I can’t afford the olive oil and salt for this normally cheap side dish.
At $0.80 per ounce, this is probably $5 worth of Olive Ranch EVO. There are cheaper options. Also roughly $1.50 for salt. I feel you on the expense, but this salad feeds several people and is cheaper than meat.
@@brianmagee5847 You're comparing feeding several people with a bowl of potatoes and onions to serving them meat... really?
Molly, slidin in to tates.
Noice
🎉❤YUMMO
Use the baby tates and do the boil down w olive oil and water in a skillet - once all the liquid is gone you can smash them directly in the pan. I feel like its less waste and you get more texture.
So many people demonize salt in the comments it's hilarious.
ehehhe yeah potatoes the portuguese way
Do you like eating erbs when you are on oliday ?? 😂😂😂😂
Impossible to make.
did you say vivrant
You had me till the salt in the water 😂😂😂😂😂😂
Olive oil with potatoes is superior to mayo.
Also, anyone else notice that Molly has started to clean up her potty mouth? I miss that Molly...
When you don't have the thyme...
why not just season them after they're boiled instead of wasting a cup of salt
they need to absorb the salt while cooking, otherwise it'll be really difficult to properly to season them.
Mayo is the devil's condiment.
You could just season them after they're cooked, like a half teaspoon 😂😂
It doesn’t taste the same. You have extremely bland potatoes with a few grains of salt on top. This way the potato itself is seasoned. Anyone who has cooked potatoes in plain vs salted water knows this.
She said macerate 😂😂😂
the mayo hate is so going up these days. Everyone is too good for mayo now
I love having alternatives like this; I have a couple vegans in my life. But there are certain applications, a great many of them, where mayo is irreplacable.
Mayo has become a crutch, kinda like ketchup - used whenever someone wants to add a creamy dressing-like element. It's nice to have an alternative.
that font tho 😬
Always put the salt AFTER water has reached its boiling temperature, otherwise you prolong the cooking time!
Molly loves to be pierced through with no resistance 😂😂😂
Quickle
Does anyone else find the typeface in this video absolutely unreadable?
1. Get tasty potatoes. I suggest a yellow potato. Dress accordingly. 2. Throw away the salt. Over your shoulder is fine. 3. Dress while the potatoes are still hot. No, not Fats Waller. 4. If the dill, etc. tastes like lawn clippings- that's most of the time- use something else. Sage and garlic is a good fallback if in tiny bits.4. Add sauteed browned onions at the end. 5 Consider leaving out the lemon.
No.
The premise of this recipe/cookbook seems pretty tone deaf given the exorbitant rise of food prices lately.
I kinda felt the same watching this. Like, salt isn’t THAT expensive but it is too expensive to be wasting. Same with evoo. Not all of it is gonna be consumed, so to me it’s wasteful just for the sake of “more is more”. Especially when you could just poke a few holes in the potatoes to season the insides or just season after smashing.
Yikes - potatoes and onions are about the cheapest ingredients you can possibly get. Adding a bit of EEVO elevates them just a bit above the most basic. The cost per person for that potato salad is probably less than $1.
@@kindablue1959 Are you sure about that? Check the recent prices of EVOO again, and look at how much she used to drown those potatoes with it. This salad is definitely not less than $1 per serving.
@@amber4417 I totally agree. Unless the plan is to drink that amount of EVOO, whatever is pooled at the bottom is going to be thrown out. SMH
@@chechingg The posted recipe says 1/3 cup EVOO for 2lb of potatoes. That's about 3 ounces of EVOO that sells for about 50c an ounce, so $1.50 in oil for a dish that can serve at least 2-3 people. She may have used more, but even doubling the amount would not be significant.