Potato Salad
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- Опубліковано 8 лют 2025
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Here’s some more details on some fun potato salad science, along with the full written recipe: www.seriouseat...
“You’re really not eating potato salad for the health benefits anyway.” J. Kenji Lopez-Alt keeping it real as always
Me: i hate potato salad
Kenji: today we're going to make potato salad
Me: exquisite
Right there with ya.
I also hate potato salad but damn if I didn't want a plate of this one.
Check out German style. A vinegar centric rather than Mayo.
@@1337billybob my mother makes one with a vinegar dressing tomatoes and arugula and its also great. Only thing that makes it german tho is that we live in germany
@@theblobfish9614 where?
lol i am asking for a friend?
I am living in Austria btw
Potato salad is easy.
Tell that to the potato..
Love you
Correct
it only takes 3 days to make, 3 DAYS
Did you lick the mayo spoon? I really hope you did.
"It took us three days to make that potato salad! THREE DAYS!!"
David, you sir, are a man of culture.
Ah yes, beach picnic potato salad... Ferment it in cabage water
🥊🥋
I like to think that Kenji's family is craving a certain dish and then Kenji starts to make it but then decides to make a video and then the fam has to wait 3x as long to eat the dish lol
And then he still gets it done quicker than I would
I don't think I've ever seen someone make so little potato salad at once.
I have my mom's recipe, but I don't have the giant Tupperware bowl she had to make it in. Also, it would kind of be a lot of potato salad for one person.
Thanks for showing all the steps to cutting. I always felt like I was slow, or over handling the vegetables. But it's encouraging to know that for cooking at home, you do the same amount.
my heart jumped at the closeness of that horizontal onion slice. that is the confidence of a man whose chef knife is an extension of his body
Omg thank you! I was always told to put vinegar in the boiling water and my potatoes would seriously take soooo long to cook (25+ minutes), I thought I was going crazy lol. Excited to make it this way
What I always love about your videos is that you specify the reason behind every thing.
I was never a big fan of potato salad when I was younger, but I was tasked with making some for an office potluck a few years ago and while searching recipes online I ended up stumbling on yours off of Serious Eats. The in depth analysis you did convinced me to go with your recipe and man did it change my mind about potato salad. So freaking good! Many compliments were received by me, thank you!
I have not watched this video just yet but I've been binge watching your videos and I love them. I am not a chef nor have I ever worked in a restaurant in anyway but in the last few years I've really started to enjoy cooking and your tutorials are very easy to follow, ingredients are usually fairly simple and I love the Korean spins on several of your recipes. My wife and I live in a fairly small condo so I feel that my kitchen is relatively similar to your, as far as size goes so its relatable in that aspect! Lastly, love the dog!
I made this potato salad last week from your book, and got so many compliments from my family! They loved it 😄. Thanks Kenji!
Kenji, would love you to explain how you use and maintain your cutting boards. I've noticed you use a variety and it would be great to know how you choose which to use (veg, raw meat, general, etc.) and how you maintain them and keep them clean
Plastic cutting boards can go in the dishwasher or autoclave. red for meat, blue for seafood, etc. Wood boards are hand wash only with soapy water, and oil with mineral oil when needed.
@@DietBajaBlast casually sticking my 4 dollar cutting board into an autoclave
I found kenjis videos with late night chorizo grilled cheese and I’ve been away from this channel for like two months, I come back and you got fancy new camera angles and the kitchen is actually set up now! Nothing but respect to you for your consistency in quality and your ability to constantly keep improving your videos. it’s the reason I always come back.
i ♥ the foot tap on jamon's paw 🐶
My husband and I have made this probably 4-5 times now. We absolutely love it! It’s something we can make in a big batch and eat throughout the week. Thanks for all you do!
I have been making your potato salad recipe for years and my family requests it all the time. I’m kinda famous for it. It’s amazing. Thank you.
I'm a real big fan of radish in my potato salad, especially fresh from the garden if you can get it. The snap of it and the bite of the flavour cuts into that fatty sweetness of the rest of the mixture and it sorta refreshes every bite. I love it so much
How has it taken me this long to watch kenji's UA-cam channel!! I bought the food lab like 5 years ago, one of my absolutely favorite cook books ever!! As a chemist who loves to cook I really appreciate the science approach to cooking. Super excited to watch more videos, well done!!!
"They will be at a... BOILING" lmao
🤣🤣
How long until Kenji is lighting his stove with a flamethrower?
If he still has various propane woks, that’d be faster and more fiery! 😷
I was wondering how long until he needs to light the torch with a lighter and the stove with the torch. 😉
I love seeing all the little adjustments pro chefs make when cooking compared to home cooks. You can tell they are trained just by the discipline of their motion, not a single wasted movement. Also, love the little waste basket for scraps, I need to get me one.
I just made this exact recipe a month ago when I got hit by a random potato salad craving and the store-bought just didn't hit the spot. It came out amazing and definitely maintains a pleasant lightness and good acidity so it never feels heavy.
You could see the internal struggle Kenji was having on whether or not to lick the mayo spoon. The man even had to make a strategic edit cut just to contemplate it. In the end we will never know if the spoon was licked.
One day we will live in a world where a human may lick their spoon carefree. Not today, but some day.
Omg my thoughts exactly
Yes.
You know he did it. I would have
He totally licked the spoon.
Love the level of education that you transmit in your videos
He used to work for Cook's Illustrated (Cooksllustrated.com of which America's Test Kitchen is a part of). ua-cam.com/users/americastestkitchen. Cook's Illustrated is the best test kitchen in the United States. Then he worked for Serious Eats and you can find hundreds of his recipes there. The Food Lab | Serious Eats www.seriouseats.com/the-food-lab-5118015
You're such a cool dude Kenji. You give off such loving caring vibes! Your family is so lucky to have someone like you.
Love the warning about the old photos and comic sans font. 😆😆 Also, I’m always in awe of how clean some people’s half sheets stay. Mine are brown with caked on oil no matter how much I scrub. I just consider it “seasoned” like my cast iron. 🤷🏽♀️
I have sheets for the oven and separate sheets for food prep. The oven ones are, shall we say --- very well seasoned. The food prep sheets are mostly 1/4 and 1/8 sheets. Webstaurantstore dot com is a great source for sheet pans as well as just about any commercial grade cookware you may be interested in.
Barkeeper's friend will sort them out!
Seasoning Your Baking Sheets to Improve Browning with Helen Rennie ua-cam.com/video/hrufGZsP-jo/v-deo.html
@epiccollision If you watch the video, you'll see there is a tremendous difference. Parchment is a distinctly separate component.
Barkeepers friend and/or the cleaning cycle in your oven.
Whenever I make potato salad now, I always roast the potatoes first, let them cool and then mix them in. I love it
I agree with your friend. I don't put sugar in the potato salad. I also tend to make summer potato salad than potato salad normally for picnics because you don't have to worry about keeping chilled.
This gave me a nice summer vibe! great stuff uncle Kenji
My mom has been doing something similar for years. When we make potato salad we chop up the onions or chives any herbs that will go into it and toss that with the hot potatoes and the vinegar before letting it cool then we add the Mayo/mustard and any additional things that we want. The potatoes really absorb the vinegar but also the flavor from the onions, chives, herbs. That way the flavor isn't just in the sauce but also the potatoes.
Kenji The cooking tutor Jedi.
Look to the smarts of the others he posts with...
Spreading the cooking wealth to the world
With Humor and no BS #Respect
These videos are so comfy. Can't get enough!
Bro I made this... wtf is you Potatoes salad so good like this is the best I've ever had lol
I felt validated when you dropped the potato at 0:25 because I always feel bad losing my grip when peeling anything
your crunch is always awesome haha
I like to use whole grain mustard, Dijon mustard and Kewpie mayo... Rice wine vinegar on the just boiled potatoes and no added sugar... Oh and caramelizes the onions
I just made this. Used shallots and garlic chives and Dijon cuz that's what I had. Great! I love the vinegar/sugar on the hot potatoes. Also added diced pickles and dried tarragon. Delish! Thank you Kenji.
I love, love, love your channel. You're so respectful and insightful, and I'm becoming a better cook 'cause your pov is my preferred learning style. -ur non-binary friend
Rough day, and this is such a pleasant comment upon which to stumble 🥰
Thank you for your clear and concise explanations of how food cooks. Your videos are great!
Mustard + Sweet relish based potato salad is the BEST!
Thanks for the comic sans warning, I definitely need to be mentally prepared for stuff like that
I just made a combination of your Serious Eats and Julia Chil's potato salad yesterday. I add kalamata olives and shredded carrots, along with her suggestion of some dill pickle. I have to learn to mince smaller though. Followed your lead to add vinegar/salt/sugar to the water as potatoes cook. Now I know not to add any vinegar to the cooking water. Thanks.
Kenji, thank you very much for this video! As a Southern boy, I love potato salad (it's sorta mandatory in these parts). Unfortunately, several years ago I developed a severe sensitivity to onions to the point that eating them could possibly lead to my death. As you can understand, it's extremely difficult to find potato salad that isn't made with onions. Compounding my difficulty, a few years ago I was left disabled by an auto collision and it is very difficult for me to stand for more than a few minutes (sometimes it is even difficult to sit upright in my desk chair). The timing of this video at the beginning of Summer has inspired me to attempt to make potato salad for myself and watching you make it should help me have the confidence to raise to the challenge (sorry for the pun).
Kenji, you're the man. and I just love ya.
Absolutely agree that vinegar on hot potatoes is the secret to great potato salad. But Kenji, who makes such a small batch? I would be run out of town if I only made two potatoes! I eat that much during "quality control."
I've used Martha's recipe in oast. She also sprinkled vinegar on hot spuds. She also went for the cornichon. I like this recipe because it's light on the mayo.
Can you imagine getting a text from one of your favorite chefs saying, “ Hey, come on over. Potato salad tonight!”😊
Thanks for this, I made your serious eats recipe for potato salad recently and it was the best I've ever tasted! And I even added vinegar to the boiling potatoes!
Man, I love your knife skills.
I love potato salad so much, it seems that every ethnicity has their own go to potato salad or potato salad-esque dish and I've yet to run into one I didn't like.
Potatoes are appreciated by all.
Except the version with raisins in it..and German style..and any store bought 🤢🤮
@@kittycatyt4562 I'll have to agree with you there, I don't hate it, but I prefer not to eat potato salad with apples, raisins or fruit in general.
That being said, I will still eat it.
Homemade German style is slammin
made this for the Fourth to go with a pulled pork cook. So good and thanks Kenji.
Just made this and it's the best potato salad I've ever had. I made some homemade mayo and added a bit of greek yogurt for extra creaminess. Also added some pickle relish and hard boiled eggs as suggested and it's *chef's kiss* :)
You know you're the boss when you ignite your burner with a blow torch.
Also, my family never put sugar in our potato salad and we used pickle juice instead of vinegar.
Just made it, and its delicious!
Thanks from Germany, Kenji!
I can’t remember who used the phrase “the skin of the potato is disproportionately nutritious” but I use it every time I’m poking holes in that factoid.
Sounds like Alton Brown but he's usually right so hmm
But according to what Kenji said, that’s true. The key is “disproportionate,” meaning that the percentage of nutrients in the skin is higher than the percentage of skin in the potato. Kenji’s point was that skin is such a tiny proportion of the potato that even if it has a disproportionate amount of the nutrients, it doesn’t really matter. So it’s not that the skin ISN’T “disproportionately nutritious,” it’s just that it doesn’t matter that it is.
Used this for a BBQ as I have never made it...and added shredded cheddar/and cut up a half pound of bacon and a diced jalapeno and I got so many compliments.
I was looking for a potato salad recipe done by you a few weeks ago! Thank you for making this! looks delicious
Any time you're looking for a recipe, start with SeriousEats.com. Kenji used to do recipe testing for them and is still an advisor for them.
@@violetviolet888 www.seriouseats.com/the-food-lab-how-to-make-the-best-potato-salad-done-right
"I just realized I used up 2,000 words to explain four sentences, and half of them were about dying potatoes green. What has my life come to?"
Thanks for teaching me so much about cooking Kenji!
Watching Kenji's monitor while he's talking about potatoes absorbing vinegar is the secret to seeing Infinite Kenji.
I would think adding sugar to the water would result in a dilute sugar solution. Most of it would be poured out when the potatoes are drained. Adding them to the drained potatoes ensures you control the amount actually in the salad.
And now I crave fingerling potato salad. Have to try this vinegar trick but with a Russian-style salad - with spring onions, dill, and sour cream.
I come for the recipe, stay for the food science, and love the Kenji.
Oh my god, I was just going to search for potato salad recipes but before I could, Kenji popped up with a potato salad video as if he knew
Potato salad with fresh dill is life changing, you gotta try it!
This is fantastic!! I just made a batch and this is all I want to eat today!!
Love that little container for the sugar, I need something similar to keep by the stove.
yo Kenji I fucking love you my guy, you a whole mood
How satisfying was it when all the chives popped out instantly
It took me THREE DAYS to make that potato salad... THREE DAYS!!
To this day I can’t imagine what would take three days to do while making potato salad
This might be the most controversial food in my extended family. Your version looks delicious! Nobody’s going to argue with me making Kenji’s version. Perfect timing, too, as this is our summer staple.
Salute to you sir, for making potato salad without ten pounds of nasty hard-boiled eggs!
AWESOME TIPS, love you!
You are a hilarious wonderful teacher
Hey Kenji, in your book, your recipe actually states to use vinegar and sugar in the boiling water (and to sprinkle vinegar again after cooking). I like how it comes out this way, since I prefer to avoid the mashed bits that you can get without changing the water's natural pH. Is this a conscious change in your preferences you have made over the years or did it just slip your mind for the video?
Potatoes an. easy food to be added in every dish potato salad is looking refreshing
Very American potato salad. I much prefer German style potato salads, but whenever I make it American style, I follow Kenji's recipe.
I’m from New England and made this exact type of potato salad since I was a small child. The only difference is we never sprinkled sugar on the potatoes. If you use Hellmann’s mayonnaise you don’t need the sugar.
I love potato salad. All time great dish.
I like adding dill to mine 👌
It's the grammar correction for me! *Chef's kiss gesture*
I thought my mom light up the gas stove with matches are dangerous, here kenji just straight up used a flamethrower
Great vid I'm new to your channel I love the kitchen and the way you cook thanks for sharing
Nice! Also love a little finely diced carrot in my potato salad
Gonna make this next weekend... But I wanna add some diced pickled banana pepper because it would taste amazing.
Let’s goooo potato time 🥔. Love that sink btw.
I remember reading the vinegar technique long ago - in Fine Cooking or Saveur - but the sugar is new to me. Regarding pectin, my mom makes sauerkraut and potatoes, cooking the taters in with the sauerkraut, and they never soften. They're cooked through but oddly firm.
I guess you'd also have to use a ton of sugar and vinegar to get the same concentration if you put it straight in the cooking water... This looks great, gonna try the technique with my usual creme fraiche and baby potatoes combo
Wow! Sugar in a potato salad. Never heard of that as a Brit. Sorry to say that I find a lot of American over seasoned, especially with salt. But that looks a nice tasty potato salad. I usually use halved or quatered new potatoes like little Jersey Royals when they come into season. I suppose that's one of the reasons I don't need sugar as they have a sweetness to them naturally.
Enjoying the channel, glad I found it. You go into the technical side of cooking a bit like Alton Brown whom I also enjoy.
Potato
Mayo until creamy
1/4 cup mustard
Hard boiled eggs diced
And I add bacon or ham
i sprinkle the onions on the hot potatoes with the vinegar because it ever so slightly cooks and tempers the heat of the onion
Yes, I love champagne vinegar sprinkled over the hot cooked taters. Nasturtium leaves are fantastic chopped in tater salad, too
Have a grill going? Cut the potatoes into large, flat slices. Boil, then finish over a grill until caramelized and lightly charred. Then cut them into smaller pieces and finish assembling the dish. Use less mayo than Kenji, a little more mustard, and add olive oil, balsamic and seasoned rice vinegar. This will result in a superior potato salad to this one
Thanks dawg, you're the man
Always good to see a Jamon appearance
I grew up with pickles in my potato salad, I won't have it any other way :P
For sweetness dominicans normally add carrots, and boiled eggs too!
this is reminding me that I need to sharpen my knives. so smooth.
Kenji I use the juice from a jar of bread & butter pickles after draining the potatoes.
I was thinking of adding vinegar to your roast potato recipe, and I was wondering when to add it. I think you cleared that up here. I was thinking of adding it to the water until I remembered that the recipe also calls for baking powder during the boil-I suspect the result would have been like a third-grade science fair exhibit.
Kenji, love your videos, I have a request, could you do a tour of your kitchen, I like how you have your knifes in that metal bar and the salt in the wooden box, no one does that, Your experience may come in handy for some ideas of setting our own kitchens