EVERY HOME COOK has their own kitchen hacks, cheats and traditions, and we want to know yours.
Each week as part of our Kitchen Secrets series, we ask readers to share their cooking tips and go-to-dishes. From the secret to quick-and-easy dinners, to the best way to scramble an egg, we’ll have a new question every seven days.
A creamy combination of mayo and cubed potatoes, the humble potato salad is something of a classic on the Irish summer menu. It’s also a recipe that divides home cooks, from the type of potatoes, to use of onions or not, to the amount of oil or vinegar that’s added in.
So this week, we’re asking…
What’s the secret to a perfect potato salad?
Next week, we’ll be sharing readers’ best ideas for a packed picnic lunch. Have a dish you always make for al fresco eating? Email us on food@thejournal.ie – and you could see your own kitchen secret in the magazine!
Keep it simple, okay? Steam up some baby potatoes until light, fluffy and starting to burst from their jackets. Quarter the potatoes, season well and leave aside for a few mins (or more depending on how warm or cool you want your potato salad). After this, add in a generous dollop of sour cream, an equally generous spoon of mayonnaise and a handful of finely chopped chives. Simple as that!
- Donna O’Shaughnessy
Coat your spuds in this DIY vinaigrette first: My top tip for making a great potato salad is to coat the hot potatoes in a herby vinaigrette and allow them to cool before adding the mayonnaise and scallions. To make a basic vinaigrette add three parts oil to one part vinegar. For example a third of a cup of apple cider vinegar or any light vinegar, one cup extra virgin olive oil, a handful of chopped mixed fresh herbs, pepper and salt and one teaspoon of mustard. Then shake in a jar or blitz in a blender.
- Fiona Staunton
Liven things up with some spices: I like to add a teaspoon or two of medium strength curry powder along with some sea salt, ground black pepper, natural yoghurt and lemon juice to my warm new potatoes. I don’t mash the potatoes fully – I prefer to crush them so they’re squashed but not broken into pieces.
- Donna Connolly
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