1000 g fingerling potatoes, cut into bite size coins
salt
175 g mayo
80 g yellow mustard
225 g chopped pickles
15 g fresh dill, chopped + extra for garnish
German Style Potato Salad
1000 g Red Potatoes, cut into bite sized pieces
salt
25 g red onion, shaved or thinly sliced and rinsed under cold water
50 g apple cider vinegar
20 g sugar
250 g bacon, chopped
60 g whole grain mustard
15 g fresh parsley, chopped
3 g black pepper
3 g salt
Loaded Baked Potato Salad
1000 g russet potatoes, partially peeled and cut into bite sized pieces
olive oil
salt
75 g medium or sharp cheddar, finely shredded
250 g bacon, chopped
200 g mayo
150 g sour cream
100 g scallions, thinly sliced
3 g black pepper
Instructions
Place ingredients except oil into a high sided container and blend to combine. Slowly stream in oil while blending.
Classic Potato Salad
Boil potatoes until tender. Cool, then mix with mayo, mustard, pickles, dill. Squish about 20% of the potatoes for additional mashed texture. Garnish with dill and black pepper.
German Style Potato Salad
Marinate red onions in apple cider vinegar and sugar. Cook potatoes until soft but not crumbly. Cook bacon until golden brown. Mix potatoes, bacon, mustard, parsley, salt, and pepper. Garnish with parsley and black pepper.
Loaded Baked Potato Salad
Roast potatoes with olive oil and salt until cooked and crisped. Cool. Cook bacon until golden brown. Combine cooked potatoes, bacon, mayo, sour cream, cheese, scallions, and black pepper. Garnish with black pepper, cheese, and scallions.