Potato Salad | Byron Talbott

Hey, what's up guys? Today I'm going to show you how to make a fresh take on potato salad. It's going to be a great recipe and what I love about this is you can make it any time of year, but first let me show you how to make it. All right, so season a small pot of boiling water with just a pinch of salt. Add a handful or so of small Yukon gold potatoes to that boiling water along with one egg and you're going to boil that egg for about 10 minutes or so. Remove it and allow it to cool and then you're going to continue to cook the small Yukon gold potatoes for an additional 15 minutes until tender. While you're waiting for the Yukon gold potatoes to cook, you're going to slice up your red onion, a kosher dill pickle, and one branch of celery and add it to a small mixing bowl. Once the potatoes are nice and tender, you can take them out of the pot, let them cool down for about 15 minutes or so so you can handle them, but once they're just slightly warm, you're going to quarter them and add them to the mixing bowl that has all those sliced up veggies. Also, you're going to break open that egg that's been cooling down and just you're going to simply dice it up and add it to the same mixing bowl. All right, once everything's inside the mixing bowl, it's time to flavor it. Here I'm going to add some Greek yogurt followed by some Dijon mustard, a little bit of olive oil, some red wine vinegar for acidity, and a little bit of kosher salt, and some fresh cracked black pepper, and then I'm going to give it a good mix, but you want to keep in mind with this salad in particular you don't want to mash it up. The whole point of this sort of deconstructed potato salad is to keep all the ingredients exposed and not give it that mashed effect. Once all the ingredients are properly coated in that simple little dressing, you're just going to top it with some fresh herbs if you have them on hand. I know I like to go crazy with my small little herbs, but I really feel like it makes a whole lot of difference with flavor and appearance in the dish. Of course, I'm going to finish this off with just a little bit of olive oil and some fresh cracked black pepper just to give it a little bit of texture, and that's it guys. Hopefully you guys enjoyed this potato salad. This looks so good, man. I love potato salad. This is one of those salads that just, I don't know, brings back a lot of good memories. A lot of good 4th of July parties and get-togethers, potlucks, big parties, outdoor grilling. I love potato salad. This one's really cool too just because it's really beautiful. Most potato salads are kind of this slopped together mess, which is usually fantastic because potato salad that's like that is usually pretty good, but sometimes it's nice to make something that's not so fancy. A little fancy and spruce it up a little bit, so I thought this is a good little take or rendition on potato salad. I hope you guys enjoyed the tutorial. I'm really excited to test this and try it out and tell you guys how I did, so let me do that and run you through the flavors and all the good stuff. I love that all the ingredients you can really see. Most potato salads are, like I said, they're just all mushed together and you kind of lose track of what you're eating, so I love it when you can kind of see the ingredients and they shine through and they're delicious ingredients. So, all right, let me shut up and taste this. I love the really crunchy textures. The celery is really crisp. The egg has a nice tender, fatty flavor that's really good as well, and the pickles are really delicious. Had a wonderful burst of acidity. Really good with that dill flavor. I love garnishing everything with herbs, so fresh herbs is a must in my house. I have a nice little herb garden outside that I can just pick fresh herbs and garnish little salads and nice little appetizers and good stuff. So, like I said, it spruces up sort of this mushy perceived salad. Just a great potato salad. Has a lot of great textures in it, and it's just super, super easy to make. So, hope you guys enjoyed. If you did, please thumbs up, subscribe to this channel, and comment below for future video requests, things you want to see on my channel. And, of course, I'll see you guys next time with another delicious recipe. Bye, everybody.