Hi, Kaleb !!! Thanks for this recipe. Another point here to add to what you’ve said... speaking as a doctor here, this potato salad is sooo much healthier than the typical potato salad. Sweet potato’s are so nutrient-laden, and much easier to digest than other potatoes. I hope everyone tries this. BTW, the third book in the series about Frankie Harding is coming out in September. It’s called “Return” and I’ll send you a copy as soon as the publisher puts the advance-copies in my hands.
I live in France and have never seen white sweet potatoes here. Now I’ll REALLY have to look. A non mayo potato salad would be great here as AC is not common!
Good luck to you on your search for the white sweet potatoes. I hope you find them. If it helps, I’ve made this exact same potato salad with the more easily accessible orange sweet potatoes. I like it as much and maybe more.
You make me hungry for potato salad. I am leary of the Tarragon though. It has a very strong flavor and I noticed you only used a tiny bit. I like Dill though.
I dislike tarragon. Like, a lot. Kaleb has taught me that if I don't like something in a recipe, just leave it out! Sounds silly, but it's true. It's MY potato salad, and I'm leaving out the tarragon. 😊
Ooh that looks tasty. I love potatoes, but especially roasted potatoes. And when you make them into a salad, well, that's just next to dogliness. I miss seeing Kip. But good video, thank you Kaleb!
Crazy question for anyone who may know… What is the best onion to use for someone who doesn’t like raw onion but wants to learn to like them. Love cooking with onions but when they are raw they are just to much for me.
I add my onion to my potatoes immediately after draining the potatoes. The potatoes are still really hot so I fold the onions into them and it softens the onions kinda like steaming them. Anyway, for me that’s much better than raw crunchy onions in potato salad. People just have different preferences about food.
You’re telling my story. I found out that once I taste onion in any dish, that becomes the flavor that overrides all other flavors. Especially true with raw onions. I thought I was ‘supposed to learn to like onions’, but the taste is overpowering for me. I finally realized that it has to do with my palate being highly reactive to the flavor. There’s actually no reason to ‘have to learn to like onions’, because the truth is I don’t like ‘losing’ the rest of the flavors to onion. Now, the shallots and chives are the only members of the ‘onion family’ that I use...I use them raw and I also cook with them . They both give a sweet hints of the onion flavor, without the bite, or being overpowering or leaving the aftertaste. A French chef told me once that the shallot is the most elite and wise of all the onions. I might mention that I also refuse to use the scallions... instead I only use chives - same appearance without the harsh hit. I actually prefer being ‘elite and wise’ with my shallots and chives. Hope this gives you something to consider.
If your objection is the sharpness you could try a fine dice to get more surface area and soak for 15-30 minutes in cool water, rinse and drain. Another option is a quick pickled onion. Again, use a fine dice or thin slices. Mix water and vinegar 1:1 and add a bit of sugar and let it sit for an hour or longer. Both methods cut the pungency, the quick pickle adds the bite from vinegar if that appeals to you. I prefer red onion for raw use but tbh, I love raw onions so we'll eat whatever we have. Sweet onion is another option but I'd avoid a standard cooking onion in your case. Shallots are milder, but another comment already covered that. Hope this helps.
@@Michelle-Gx3jqagreed! You may also want to try cutting the shallot and soaking it in ice water for 10 minutes or so. It will tame some of fhe bite. Another option is to try chives. Those are very mild as well.
USE AGAVE……instead of honey…..the queen has her wings ripped off of her. So she stays in the hive. So the bees stay in the hive & make bee 🐝 vomit (honey)……LOVE the recipe, though.
Oh, this sounds delish! I’m going to try this as soon as I can get the sweet potatoes! I made a German potato salad for a Father’s Day gathering that was amazing!
Hi, Kaleb !!! Thanks for this recipe. Another point here to add to what you’ve said... speaking as a doctor here, this potato salad is sooo much healthier than the typical potato salad. Sweet potato’s are so nutrient-laden, and much easier to digest than other potatoes. I hope everyone tries this. BTW, the third book in the series about Frankie Harding is coming out in September. It’s called “Return” and I’ll send you a copy as soon as the publisher puts the advance-copies in my hands.
I live in France and have never seen white sweet potatoes here. Now I’ll REALLY have to look. A non mayo potato salad would be great here as AC is not common!
Good luck to you on your search for the white sweet potatoes. I hope you find them. If it helps, I’ve made this exact same potato salad with the more easily accessible orange sweet potatoes. I like it as much and maybe more.
Love white sweet potatoes. They hold their shapes well in soups and add a slight sweetness.
Just made this with baby Yukon golds. Fantastic brightness, a perfect blend that won't spoil left out for the Fourth of July!
This looks so good and healthy too!
Just got some local honey, now to fond the white sweet potatoes…
Tarragon is everything
Just made this recipe. Loved the dressing and white sweet potatoes!
This is my kind of potato salad! Thanks for sharing!
This looks so delicious and healthy. I will definitely make this Potato Salad. Thank you for this recipe. 👍💕
I live in Iowa, near Blueberry bottom and discovered you recently for making jam. Thank you for the great content and recipies.
That looks lovely, thank you. I think green beans would be a nice addition.
Dry starch soaks up the dressing better! Good for you!!😊😊😊
You make me hungry for potato salad. I am leary of the Tarragon though. It has a very strong flavor and I noticed you only used a tiny bit. I like Dill though.
I dislike tarragon. Like, a lot. Kaleb has taught me that if I don't like something in a recipe, just leave it out! Sounds silly, but it's true. It's MY potato salad, and I'm leaving out the tarragon. 😊
Love your recipes.
Love the way you scrape your ingredients and use all. The way lots of people leave half the ingredient in the container makes me crazy.
Looks delicious, will have to try it
I live in rural central Nebraska and have never even heard of white sweet potatoes so maybe there moving east to west. lol
I also live in Iowa. Wondering if you can give a hint to where you purchased the "white sweet potatoes"?
Ooh that looks tasty. I love potatoes, but especially roasted potatoes. And when you make them into a salad, well, that's just next to dogliness. I miss seeing Kip. But good video, thank you Kaleb!
I live in cedar rapids…in what stores did you find the white sweet potatoes 🍠?
❤ yummy 😋 ❤
My husband has a terrible reaction to garlic, any replacement suggestions?
Hi Kaleb, just made your chicken/pasta Caesar salad. Can this be freezed if you leave out the romaine? Thanks. By the way, it was delicious 😋
❤️😊
❤
Crazy question for anyone who may know…
What is the best onion to use for someone who doesn’t like raw onion but wants to learn to like them.
Love cooking with onions but when they are raw they are just to much for me.
I feel the shallot is where to start. It is milder tasting.
I add my onion to my potatoes immediately after draining the potatoes. The potatoes are still really hot so I fold the onions into them and it softens the onions kinda like steaming them. Anyway, for me that’s much better than raw crunchy onions in potato salad. People just have different preferences about food.
You’re telling my story. I found out that once I taste onion in any dish, that becomes the flavor that overrides all other flavors. Especially true with raw onions. I thought I was ‘supposed to learn to like onions’, but the taste is overpowering for me. I finally realized that it has to do with my palate being highly reactive to the flavor. There’s actually no reason to ‘have to learn to like onions’, because the truth is I don’t like ‘losing’ the rest of the flavors to onion. Now, the shallots and chives are the only members of the ‘onion family’ that I use...I use them raw and I also cook with them . They both give a sweet hints of the onion flavor, without the bite, or being overpowering or leaving the aftertaste. A French chef told me once that the shallot is the most elite and wise of all the onions. I might mention that I also refuse to use the scallions... instead I only use chives - same appearance without the harsh hit. I actually prefer being ‘elite and wise’ with my shallots and chives. Hope this gives you something to consider.
If your objection is the sharpness you could try a fine dice to get more surface area and soak for 15-30 minutes in cool water, rinse and drain. Another option is a quick pickled onion. Again, use a fine dice or thin slices. Mix water and vinegar 1:1 and add a bit of sugar and let it sit for an hour or longer. Both methods cut the pungency, the quick pickle adds the bite from vinegar if that appeals to you.
I prefer red onion for raw use but tbh, I love raw onions so we'll eat whatever we have. Sweet onion is another option but I'd avoid a standard cooking onion in your case.
Shallots are milder, but another comment already covered that.
Hope this helps.
@@Michelle-Gx3jqagreed! You may also want to try cutting the shallot and soaking it in ice water for 10 minutes or so. It will tame some of fhe bite. Another option is to try chives. Those are very mild as well.
French potato salad recipe: 1 pound french fries 1/2 pound stinky cheese 3 cigarette butts and a generous helping of indifference. Bon Appetit!
Looks so good!
❤
USE AGAVE……instead of honey…..the queen has her wings ripped off of her. So she stays in the hive. So the bees stay in the hive & make bee 🐝 vomit (honey)……LOVE the recipe, though.
Made this for a family barbecue, it was a big hit. I used a mixture of white potatoes and sweet potatoes. Can't find white sweet potatoes in Israel!
Ooo....I needed this recipe! Thank you!😊❤
Loving watching the trees blowing in the wind!! That will be delicious with my Yukon Golds.
Looks like yams to me🤷♀️
Yummee❤️
Yummy! I’ll be looking for white sweet potatoes for sure.
Looks spectacular Kaleb. I make a very similar one but use white balsamic and bacon.
This recipe looks delicious. I will try it. Thank you for sharing
Oh, this sounds delish! I’m going to try this as soon as I can get the sweet potatoes! I made a German potato salad for a Father’s Day gathering that was amazing!
What an absolutely good looking potato salad. Thank you
What size or diameter is the bowl you used? Great video!
This looks delish!