**Which variety to choose for a potato salad?
Opt for potatoes that hold up well when cooked.
Amandine has firm pale yellow flesh and a chewy texture.
Annabelle, originally from the Netherlands, has dark yellow flesh.
The Charlotte is THE reference in terms of firm flesh.
La Roseval is recognizable by its dark pink skin and sweet flavor.
**How to cook a potato salad?
Cook the potatoes whole and previously washed. Start cooking in cold salted water. Let cook for 15-20 minutes from boiling.
You can also cook with steam (15 minutes in the pressure cooker).
*The trick to seasoning potato salad*
Be careful, this is the mistake we make every time: season the salad when the potatoes are still warm. In a large bowl, pour a little vinaigrette, arrange the peeled, sliced and still warm potatoes on top and put a little vinaigrette on each layer of potatoes. We wait a few minutes and mix gently to avoid crushing them.
For what ? This way, the potatoes will absorb the seasoning more easily and they will be super soft without being greasy.
*Ingredients
+For salad
°3 pounds Yukon Gold potatoes
°4 boiled eggs
°A quarter cup of mayonnaise
°A quarter cup of milk
°2 tablespoons yellow mustard (or half a Dijon)
°2 chopped dill pickles + Splash pickles)
°Salt and Pepper
°2 celery ribs, chopped
°A quarter cup of chopped red onion
*Directions
Boil and cut potatoes: Put whole, unpeeled potatoes into a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are tender. Drain the water completely from the pan, then cover the pan with a lid to allow the potatoes to steam for 5-10 minutes. Peel the potatoes, if desired, and chop them into ½-inch pieces.
Prepare the sauce: Separate the egg yolks from the boiled egg whites and place the yolks in a bowl. Yolks mash with a fork, then add mayonnaise, yogurt, mustard, a little pickle juice, salt and pepper to taste.
Assembly: Pour the vinaigrette over the hot potatoes. Chop the egg whites and add to the potatoes along with the celery, onions, and pickles. Mix well, cover and place in the refrigerator for a few hours so that the flavors blend.
Enjoy !
