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Easy Spring Potato Salad Recipe

potatoes

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 (Tom Brenholts) barbecuing on his kamado

Mosca's Tasty Potato Salad Recipe


mosca potato salad
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.19 from 16 votes
This recipe gives you a tasty spin on the traditional potato salad side dish with white balsamic vinegar and hard cooked eggs.

Course: Dinner, Lunch, Salad, Side Dish, Vegetable
Cuisine: American, German
Difficulty: Easy
Author: Tom Brenholts (Mosca)

Makes:

Servings: 10 servings

Takes:

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

  • 3 pounds red skinned potatoes
  • 4 stalks celery
  • 2 bunches scallions (green onions)
  • 1 cup chopped fresh parsley
  • 3 hardcooked eggs
  • cup white balsamic vinegar
  • cup extra virgin olive oil
  • ½ tablespoon sea salt, plus some for the cooking water
  • 1 teaspoon finely ground black pepper
Notes:
Optional addition. Sprinkle in some crumbled bacon for added flavor and a nice contrasting textural element.
About the scallions. Rinse any grit or dirt off, trim off the root end and slice thinly starting at the white end and stopping when the stalks transition from light to dark green. The dark green is too coarse in texture here. You want to avoid using the dark green tops.
About the vinegar. The taste of white balsamic vinegar varies widely from sweet to sharp. If you don’t have access to white balsamic, you can substitute another vinegar like rice vinegar, white wine vinegar, or even apple cider vinegar.
Metric conversion:

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.

Nutrition

Calories: 264kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 401mg | Potassium: 704mg | Fiber: 3g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 20mg | Calcium: 38mg | Iron: 2mg

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Published On: 2/6/2018 Last Modified: 9/1/2021

  • Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”


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