Preparation Guide for Creamy Potato Salad Using Mayonnaise:
Potato Salad with Homemade Mayonnaise and Vegetable Broth
Prepare a vibrant and flavorful potato salad with a twist by incorporating homemade mayonnaise and vegetable broth. This dish is perfect for any garden party or as a side for grilling.
Steps:
- Boil the Potatoes
- Peel and dice three onions, and add them to a pot along with a kilogram of cubed potatoes (1-1.5 inch pieces).
- Cover the potatoes with salted water and bring to a boil. Cook until tender but not mushy, about 10-15 minutes. Drain and let cool slightly.
- Make Homemade Vegetable Broth
- If you wish to infuse the potatoes with subtle savory flavor, simmer chopped vegetables such as onions, carrots, celery, garlic, thyme, bay leaf, and parsley in water for about 30-45 minutes. Strain and use this broth in place of plain salted water to boil your potatoes.
- Make Homemade Mayonnaise
- Whisk together 1 egg yolk, 1 teaspoon mustard, a pinch of salt, and slowly drizzle in neutral oil (like vegetable or light olive oil) while whisking vigorously until thick and creamy. Add lemon juice or vinegar to taste for acidity.
- Prepare the Dressing and Salad Mix
- In a bowl, combine your homemade mayonnaise with mustard, vinegar or lemon juice, salt, and pepper. Herbs like parsley or dill can be added.
- Optionally stir in chopped crunchy vegetables such as celery, bell pepper, or green onion.
- Assemble the Potato Salad
- Gently fold the warm or cooled potatoes into the dressing to coat evenly.
- Add diced hard-boiled eggs and stir gently to combine. Adjust seasoning as needed.
- Chill for a few hours in the fridge to let flavors meld, or serve immediately.
Optional Tips: - Using vegetable broth instead of water to boil potatoes boosts the overall savoriness without overpowering the potato texture. - Variations can include herbs like dill or parsley, and additional ingredients like pickles or feta for extra flavor complexity. - The mayonnaise can be partially replaced with sour cream or yogurt for a tangier dressing.
This approach merges traditional creamy potato salad with a fresh homemade mayo and flavor depth from vegetable broth, resulting in a vibrant, flavorful dish.
Summary Recipe Outline:
- Boil potatoes in salted water until tender, then peel and dice.
- Optional: Make and strain homemade vegetable broth.
- Prepare homemade mayonnaise (egg yolk, mustard, oil, acid).
- Mix mayo with mustard, lemon/vinegar, herbs, salt, and pepper to make dressing.
- Combine potatoes, dressing, chopped veggies (celery, onion), and hard-boiled eggs.
- Chill or serve.
This leverages methods from the referenced potato salad recipes and includes the requested homemade mayonnaise and vegetable broth elements.
- For a unique take on potato salad, consider incorporating homemade mayonnaise and vegetable broth in place of salted water for boiling the potatoes.
- To elevate the flavor of your outdoor-living gathering, serve this food-and-drink dish accompanied by a variety of recipes found in home-and-garden magazines, perfect for adding a touch of lifestyle upgrade to your outdoor-living ventures.
- Once you've mastered the homemade mayonnaise and vegetable broth, venture outdoors to grill up some mouthwatering food-and-drink options while enjoying the sights and sounds of nature, combining the best of outdoor-living and home-and-garden living.
