This is a very good potato salad. I do not like heavy mayonnaise salads,

K

karennoca

Well-known member
so this was great for us. I did not use one cup of salt as suggested because some reviews on another site said they had to toss the entire batch of potatoes out. I used a couple of teaspoons salt in boiling water, non-fat sour cream, and a good mayonnaise. A taste test of the dressing suggested it need some acid, so I added 1 tablespoon of pineapple vinegar, then added another 1/2 tablespoon. So, be sure and do a taste test for your likes. I also small diced the red onion. It got better each day.

Some non-fat sour cream has sugar, we like a brand called Enjoyably Yours Fat-Free Sour Cream, which does not list sugar in the ingredients list.

Oh, I did not do all the fuss with the potato water. Simply cook the potatoes, let cool, made dressing, and combined.

https://www.bonappetit.com/recipe/sour-cream-and-onion-potato-salad

 
Looks good, and similar to what my Mom used to do, although her recipe has been lost, sadly.

She would add a few slices of crumbled, crisped bacon.

And like you, Karen, she sure as heck would put that much salt in the water. Even with Kosher salt, what are they thinking? A tablespoon would be more than plenty, says I.

Michael

 
I found one of my mom's old recipes stuck behind another card in the box. It must have been stuck

for 40 years and been in and out with its partner, skulking around undetected. I could stop looking.

Did the old folks really use so much salt? My mom oversalted everything. I can remember boiled cabbage that no one could eat.

 
I read the reviews and they were quite mixed on the saltiness of the dish. I wonder if some ...

of the cooks were using a fine grained Kosher salt? I know someone who had a bad over-salting experience when they first tried out Kosher salt. Came to find out that they had purchased a product that was fine grained (texture of table salt) but labeled Kosher salt.

I had also read somewhere that Diamond Crystal was the salt that Bon Appétit used in its test kitchen versus a typical coarse grained Kosher salt.

No wonder reviewers have such varied opinions about the salinity of their recipes.

Thanks for your comments, Karen. I've saved the recipe to try later.

 
Morton kosher salt is much more concentrated than Diamond Crystal

I've seen a lot of recipes recently that specify Diamond Crystal and give equivalents for Morton, usually about 2/3 of the recipe amount.

I use so little salt when cooking lately, that I would probably even cut the DC amount way down!

The one recipe I do use the full amount in is called Syracuse Salt Cooked Potatoes.

https://thisoldgal.com/instant-pot-salt-potatoes/

These are a real hit as an appetizer when dipped into pesto or a cheesy dip.

https://thisoldgal.com/instant-pot-salt-potatoes/

 
Agree. If BA had given a weight, it would be simple to figure out which salt they used. Did anyone

ping BA about which brand they used?

Once the salt issue is resolved I'm tempted to make this the way its written because I remember WAY BACK in the 1980's Martha Stewart made a potato appetizer that was just potatoes boiled in a LOT of salted water until it evaporated...and the potatoes were covered with bits of salt. Sounded slightly obscene at the time and yet I wanted it desperately. Never made it though. She even wrote how to transport it to a party and keep it hot: stick them right in a cheap foam insulated ice chest. It will warp from the heat but who cares when you end up with hot salty potatoes.

 
Marilyn, the MS recipe you mention

sounds very similar to the one I linked.
My family loves these little salty bites of potato goodness!

 
I am still not going to waste 1 cup of salt on a pan of potatoes, I used 2 tsp. as I said

plus once potatoes came out to cool, I sprinkled a little on them while hot, they were perfect. I use Baliene fine sea salt because, after careful watching of Geoffrey Zakarian and some other chefs, I spotted the blue container in their home kitchens. Ah Ha! I used to use Crystal coarse sea salt in the tall cardboard container, but apparently it is not made anymore, in that size.
I also learned how to use my fingers up high to release salt onto the food evenly. It is rather fun and I always like to follow the chefs and learn new ways of doing things. smileys/smile.gif Keeps me from getting and thinking like an old lady, which I am!. LOL
One more thought, since some food shows are being produced from the chef's kitchens, it is fun to look closely at what they have laying around, so far the Zakarian kitchen has been the best, Katie Lee has mirrors as a backsplash, and it makes for a very messy looking counter because of the reflection. Still, it is fun seeing all their pets, and STUFF!

 
Life sure got complicated, who knew that now, one should specify which type of salt to use in a

recipe. So, I must keep learning and watching.

 
Good article but written in 2017 while this recipe was in June, 2019 BA. They obviously aren't

following their own mandate, which is odd considering the massive amount of salt called for in this recipe. One two teaspoons...I can see not bothering to retest or recalibrate. But calling for one cup of "salt"??...no, that needs clarification.

 
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