The Best Potato Salad Ever | Genius Recipes
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- Опубликовано: 12 июл 2024
- This unique and delicious potato salad from Monifa Dayo is addictive and the perfect contribution to any gathering with loved ones. Yukon gold potatoes introduce a rich texture while the aioli provides velvety creaminess. Tangy yogurt paired with vinegar gives a burst of umami and delicately poached eggs brings sophistication to the entire dish. GET THE RECIPE ►► f52.co/3wGCTjy
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PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVES: 6 to 8
INGREDIENTS
4 shallots, peeled and finely diced
1/2 cup apple cider vinegar
Kosher salt
4 pounds medium Yukon Gold potatoes, quartered
Extra-virgin olive oil, for drizzling
Freshly ground black pepper, to taste
1 pint full-fat yogurt (Straus is best)
1 cup aioli (classic recipe will do, or store-bought)
1 cup capers, drained
1 bunch parsley leaves, coarsely chopped
1 bunch cilantro leaves and stems, coarsely chopped
8 large eggs
Flaky salt or fleur de sel, for garnish
1 handful tarragon, leaves picked but not chopped, for garnish
1 handful dill, leaves picked but not chopped, for garnish
Fresh coriander seeds, for sprinkling (optional)
Adapted lightly and excerpted with permission from Black Food: Stories, Art, and Recipes from Across the African Diaspora, edited by Bryant Terry (4Color Books, a division of Penguin Random House, 2021)
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#potatosalad #potatosaladrecipe #monifadayo 
Хобби
Check out the FULL RECIPE here: f52.co/3wGCTjy
As a professional chef and product developer, I found this to be the tatsiest potato salad I have ever had. The abundance of herbs ( especially the dill and tarragon ) yogurt, pickled shallots and gooey poached eggs emulsfied into the salad was divine. I didnt change a thing other than skipped the capers and added some celery for hydrating crunch and scallions because well, I love them.
Exceptional formula.
Brinda no need to be nervous! You did great!
Even without the eggs I thought this potato salad was still really, really good. Definitely will be my go-to potluck item!!!
She has me jonesing for this cookbook more than I already was. Great job ❤️🥰❤️🥰❤️🥰. It came out great. Love her personality.
Chile you might need a larger bowl. Very interesting
That sounds and looks like a fantastic potato salad! Definitely going to try this!
WIsh I could reach through my screen right now and steal this bowl of potato salad, that looks incredible.. I'd eat that for dinner alone and call it a day 😋😍
Yukon Gold potatoes are the best potatoes especially for this recipe.
Looks absolutely yummy! I would never have imagined using poached eggs instead of the "standard" boiled.
Delicious, it looks great and tasty. Thanks for sharing.
Delightful presenter of fabulous recipe I’m looking forward to making. Her ability to focus and use time efficiently in an unpretentious manner kept me rapt.
Have missed "Brinda Cooks the Books"! But yay for being the guest for genius recipes, this looks so rich and satisfying
I don’t know which one I was more excited about, Brinda hosting or potato salad
Usually the Food52 videos I've watched seem to bring in a warmer array of comments so I'm a little surprised at the amount of negative ones.. To offset that, I just wanna thank y'all for sharing the recipe. I'm ever eager to try it--you had me with the capers! 😍
Maybe a larger bowl would have helped with the tossing. … as well as adding all those eggs at the end.
おいしそうですね✨
Looks delicious! Any source for the bowl that the eggs and shallots are in?
It sounds amazing but I cannot do poached eggs! 🤢 BUT the imagined flavor of cooked egg yolks as part of the dressing, OMG!😊
I love a nonstick pan for poached eggs. I do not put vinegar and mine are just fine. Husband hates that vinegar smell. They need about 3-4 minutes depending on how soft you want them. Lift with a slotted spoon and have paper towel under to absorb the water, tip spoon slightly as you don’t want water on your plate. Serve with hot buttered toast (keto is nice) and bacon or on a spinach salad, on refried bean with salsa. These are a tender thing with a soft yolk. So yummy. Also my favorite is eggs Benedict with ham and hollandaise sauce. You can do this.
All that mixing and tossing in a small bowl made me nervous. Lol.
This girl is so striking oh my gosh! Same as the potato salad haha it looks so robust with herby + rich flavors
Your very beautiful 😍. Like your potato salad.
Salt+Salt+Salt+Capers+Salt??
I don't want to seem too precious so I'm mixing the potato salad with my hands.....
Brinda = 😍🥰
AWESOME! Tip, I cut my potatoes in cubes so I don't have to recut them, saves me time. I watch the time on how long I boil them as they take less time than any potato cut larger.
OMG..... that was so much salt .
I agree TOO MUCH!!!!!!!!!! Otherwise great
Now THAT is what potatoes are supposed to look like. Yellow, not hwite :D (though I realise that potatoes come in all sorts of colors)
Yukon gold are best for a salad.. And red ones.
I really don´t want to be mean, but I think a video isn't necessary for this recipe. It looks delicious and yummy but is very simple and because of that, I can see all the technique problems. I mean, 5 minutes of the video are for getting boiled potatoes (huge pieces and testing if they are done with a huge knife). Lots and lots of salt everywhere. Using a fancy gadget to not touch the ingredients when putting them on a bowl or pot, but mixing everything with bare hands....I don´t know. I would have preferred spending this time reading the recipe with pictures than the video, but... nice recipe. Loved all the products displayed.
unclench your jaw. it's a video on the internet. If you don't like it don't watch. go outside and touch grass
@@grainofsalt2113 wow, is it that terrible to recieve a comment that suggests that the content is showed in a proper format? I believe this is a Community of people who love cooking, so I guess all of our opinions count. I don’t know you at all, but really, think a little bit before answering in such an infantile day. I wasn’t rude in my comment as you are on yours.
Bold and beautiful recipe presented by not so bold but beautiful chef. Lol
The amount of salt that went into this was shocking and I'd like to know if it was palatable afterwards.
I find myself thinking that about A LOT of recipes.
Potatoes (and pasta) both require a lot more salt to boil than many realize. If they're not *very* well salted during cooking, the amount of salt needed to balance the flavors afterwards will be a lot more than what was used - and the saltiness of the dish will change as it sits.
They don't absorb all the salt from the water, but the little they do absorb enhances the flavor of the dish immensely - similar to using a pinch of msg in dishes to enhance the flavor.
@@jameshaulenbeek5931 I mean, I like what you're saying, but did you see the amount of salt that went into the pickling liquid, which all went on the salad.
@@bully08873 not all of the salt gets absorbed during pickling, especially with a quick pickle.
Even with all the salt from the pickling brine, that is a very large amount of potato salad. It can certainly handle the amount of salt going into it.
It might be excessive if you were only splitting it 4 ways, but that would also be a massive amount of food to consume. If you consider that size recipe split between 8-12 people (seems like a reasonable size recipe for that size cookout or get-together), that's not really much at all.
I agree... And understand the use of salt, boiling potatoes.....and how James above mentioned not all the salt is absorbed by the shallots/vinegar.....but Lord's... That seemed a bit much. Tablespoons... 😲😲
ACV is a bit tangy and I think capers may be salty unless rinsed?
Did look delicious but Id be skimpy using that much salt.
Sure.. I flavor my food.. Just can't handle much salt.
It would remind me of nasty anchovies. 😲😅
Looks delicious. I just find it was a bit messy there. I would not mix the salad with my hands. Also wondering if there is not too much salt? Capers are added too!
Season potatoes while warm with vinegar and salt. Throwing ingredients in the end does nothing for flavor unless the salad is left to marinate for a day.
What doesn't make sense to me is why use that super small bowl? With so many ingredients, you should have used something bigger to hold all ingredients. Just my opinion...
Salty
Too much salt!! Not good for health🥰
@2:36 The VFX for that new Game of Thrones spinoff does not look so good!
She could've used a bigger bowl. Also using your hands to mix a salad is okay but those ingredients that stuck to her hands and just end up being washed into the sink is kind of a waste. I think she lost about 10% of the dressing by just doing so.
Seems a little heavy on the salt…but I will still try the recipe.
Why do all these chefs always use bowls that are way too small?
vinegar? tarragon? nope
Raw eggs on top
If a recipe told me to toss potato salad with my hands, I'd use a big spoon or fork
That dish is ridiculously over salted. I find it hard to believe that the ingredients could be identified by taste because that amount of salt would dull the taste buds to the dishes nuances.
Not for me! I like The pickle shallots idea, I actually always use olive oil, cider vinegar, I’m Sicilian and Puerto Rican so I add fresh garlic, I do the olive oil I mix it all up with my mayonnaise, I add all my spices to the mayonnaise olive oil make like a dressing, a little bit of mustard, I do hard-boiled eggs, no way will I do poach eggs and I do not like fresh herbs in my potato Salad
Amazing I like it.
Easy recipes #cooking_pleasure
Is the oil dispenser available on the website? @food52
What is with the horrific black screen???
Nice recipe but unfortunately I’m lactose free and cannot eat eggs. I’ll find alternatives.
Just omit the eggs ;) maybe some marinated soft tofu?
@@baby.goblin yes maybe a tofu "egg" scramble sprinkled on
This salad looks delicious, but just a tip a good cook always tight theyre hair while cooking.🍄🍄🍄
I’ve never seen someone so uncomfortable making a recipe. Potatoes should be cooked whole not cut before. Use a fork to test as its more accurate and test multiple potato’s. The secret to good potato salad is the flavor from the skins which is so good. Tons of salt here, too much. Where is the crunchy celery that is potato salad love? Bland herbs? Why? Capers instead of pickle? Love the pickle. Pickled shallot in red wine vinegar would be better than apple cider. Add a little salt and a spoonful of sugar to round the flavor. Hard boiled beautiful eggs are so delicious so I would add them. Mayonnaise instead of yoghurt would have huge flavor especially fresh homemade mayonnaise. Or half mayonnaise and half Mexican sour cream would be heaven. Celery seed and fresh cracked pepper. If you want fresh herbs why not chives and chervil or tarragon? Serve is slightly warm and use 2 spatula’s to toss, don’t waste the sauce all over your hands please. The women of the 1950’s had back yard Bbq and potato’s salad going on and my mothers was class A. If I take her recipe it’s all eaten and I’m asked for the recipe. It’s just so good. Thank you for your efforts but I don’t believe I would think this is the best but maybe others do. It’s a nice try and good luck with other videos.
Jesus. Why don't you just make your own damn video instead of so miserably attacking this recipe. She prepared it from a cookbook as she stated. Even if I was not crazy about it , I would never think of tearing it down as merciless as you have. Maybe next time that you see a recipe being prepared that you don't like just don't watch it and better yet not say anything at all. Fix your potato salad however the hell you like and go away.
@@terryowensby5690 it wasn’t a bad reply it was to teach. You obviously know nothing about cooking and grew up on spaghetti O’s and McDonalds. Perhaps if you contact her she’ll let you brush her hair while she pets you. Baby
What you're describing is a classic American potato salad. This recipe is meant to be something quite different. sweet, creamy, crunchy, acidic and herby - it has it all, using ingredients that were rarely, if ever available, in the 1950s America. I think if my grandmother had access to capers and shallots back then she'd have added it to potato salad. (she never liked pickles!)
@@amandalloyd8812 thank you so much for writing to me. To be fair I think I should make this and give a honest opinion on my experience. I do love my mothers but a new idea shouldn’t be wasted. With deep respect for your efforts.
Jennifer
Watch at 2X speed. You won't miss a thing.
Seriously, are you going to show me how to tie a shoe next over a 13:46 presentation?
There is nothing new here.
I was with you until you peeled the potato. There's so much flavor and nutrition in those peels. Why? Sigh...
You are such a beautiful woman, however I think they should fire your makeup artist or
What's with the turmeric skin tone?! She looks like a Simpson!
The video colourist messed up with the skin tones.
Lighting issue Im sure... 🤔🤔