I’m a believer that food on a stick just tastes better….
Sometimes you just need a big, savoury bowl of ramen, without being held up by all of the steaming-hot broth nonsense, am I right?…
It isn’t summer until I’m mega-spoon deep into a perfectly chilled, herbaceous, and yes CREAMY potato salad.
Serious question: Are you team vinaigrette or team creamy?
Mayo-dressed potato salads get a lot of shade on the internet, and I’m kinda over it.
They are called out for “weighing the salad down”, being overly rich, and making you undesirably-puffy in a two peice.
This creamy, tangy, fresh potato salad wants you rethink your position on mayonnaise-based dressings. It’s got one toe into the classic American potato salad territory (mayo, cider vinegar, creamy smashed potatoes) and one big foot int the herby, fresh, French-style potato salad. This equates to a perfectly balanced potato salad that has won the hearts of every tater taster so far.
Oh….did I mention it is make-ahead friendly? That’s the best part. Whip it up on a Thursday night and bring it to your friends picnic Friday. Make it Friday and bring it camping Saturday. My trick is to reserve some of the mix-in’s and sprinkle them on just before serving. That way it looks impressive and just made, but the flavours have had a chance to mellow (best of both worlds).