Our Pitmaster Club members post recipes in The Pit and occassionally we ask for permission to share the best recipes with the public. Here is one by Mosca (Tom Brenholts). That’s him, below.
This tasty spin on potato salad is a bit sharper tasting than traditional American style potato salad, thanks to a healthy dose of vinegar in the dressing. It is more akin to German style potato salad without the mustard and served cold instead of warm. Try swapping this recipe for the old stand by at your next backyard party.
Mosca's Tasty Potato Salad Recipe
Makes:
Takes:
Ingredients
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Cook the spuds. Quarter the potatoes (leave the skins on) and add them to a pot large enough to cover them fully with water. Add plenty of salt to the water to season the potatoes, and bring the water to a simmer. Simmer until the potatoes are soft enough to pierce through with the tip of a knife or toothpick, maybe 15 to 20 minutes. Then strain and cool them.
- Mix everything else. Chop the celery, scallions, and parsley. Peel and coarsely chop the hardcooked eggs. In a large bowl, whisk the vinegar while very slowly adding the oil, whisking until the mixture thickens slightly. Add the cooled potatoes, celery, scallions, parsley, eggs, salt and pepper, and toss everything together well until all of the dressing has been absorbed and the salad is thoroughly mixed.
- Season and chill. Taste the salad and adjust the seasonings to your taste preference. If you find it too tart, add a pinch of sugar to sweeten it up. Pop the salad into the fridge for an hour to allow the flavors to meld. The salad can even be made a day ahead of time to save prep time on the day of a large cookout.
- Serve. Serve cold or at room temperature.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators