Toro Bravo's Warm Potato Salad With Vinegar & Chorizo Recipe on Food52 (2024)

FAQs

What takes the vinegar taste out of potato salad? ›

As Wiggly Wisdom shares, a vinegary potato salad can easily be salvaged with a bit of lemon zest. Just take a fine grater or zester to the rind, measure out about a half teaspoon of zest per two cups of potato salad, and mix it in. Orange and lime also work if you don't have any lemon on hand.

For condiment uses, vinegar can be aromatized with herbs and spices like tarragon, basil, garlic, shallot, and elder. They are steeped in the vinegar when acetification is complete; in certain types of vinegar sugars are added as well. These vinegars add special and unusual tastes to food.

- Add some sugar or honey to the dish. Sugar and honey can counteract the sourness of vinegar and add some sweetness to the dish. You can start with a small amount and adjust according to your taste.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

The key is to allow the potatoes to dry and become cold before you make the salad. If you cut hot, boiled potatoes, they tend to crumble. If you wait until they had time to dry (may I suggest laying them out on a plate or casserole dish during this time) and cold, they cut nicer.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling.

All you need is four ingredients for this simple potato salad recipe: scallions, mayonnaise, white-wine vinegar, and Yukon gold potatoes.

To keep your salad from falling apart into mush, it's important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings. Learn more about which types of potatoes you should use for different recipes.

But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true! The humble, reliable potato is a hotbed for bacterial growth if improperly stored after cooking.

Why is my potato salad bland? ›

If it's a potato salad, be sure to let the potatoes cool (the starch cells close up) before adding any dressing or salad mixture. Warm potatoes will soak up the liquids. Taste an hour after mixing and see if the spices need tweaking. Mashed potatoes do the same thing if you add in the garlic or cheddar cheese too soon.

A common potato salad dressing typically consists of a mixture of mayonnaise, mustard, vinegar, salt, and pepper. Some variations may also include ingredients like chopped onions, celery, pickles, or fresh herbs like dill or parsley.

You don't want to eat spoiled mayo. This by far is one of the easiest ways to tell. If you give your mayo a whiff and it smells off, then that is a good sign that it is not good. If it has a rotten egg odor or a strong smell of vinegar then it is safe to say that you need to get some new spread.

Apple cider vinegar would be my first choice to offset overly sweet but any available light-colored vinegar would do by adding a tablespoon at a time until comfort level taste is achieved.

During harvest and storage, "When exposed to light, potatoes manufacture increasing amounts of chlorophyll as well as two bitter-tasting alkaloid compounds, solanine and chaconine" especially prolonged exposure to light with improper handling and storage.