Ingredients
6 servings 1/2 cup red onion, finely chopped 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise 1 carrot, peeled, quartered lengthwise, thinly sliced crosswise 2 tsp kosher salt, divided, plus more if needed (1 tsp for veggie mix. 1 tsp for mayo mixture) 2 lb. russet potatoes (about 3 large), peeled, cut into 8 equal pieces 3 large eggs, rinsed 1 cup fresh corn kernels (from about 1 ear) (you can canned corn if your'e feeling lazy) ½ cup mayonnaise (use Kewpie or Best Foods) 2 Tbsp unseasoned rice vinegar or distilled white vinegar 1 Tbsp sugar 1 tsp Dijon or regular yellow mustard Preparation Step 1 Place 1/2 cup red onion, finely chopped, 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise, 1 carrot, peeled, quartered lengthwise, thinly sliced crosswise, and 1 tsp kosher salt in medium bowl and massage until vegetables look shiny and are just starting to release some liquid. Let sit while potatoes cook to allow vegetables to soften further and release more liquid (at least 15 minutes). If you're using canned corn, add the corn to this mixture. Step 2 Place 2 lb. russet potatoes (about 3 large), peeled, cut into eight equal pieces, in medium saucepan and pour in cold water to cover by 2". Season generously with salt and bring to a simmer over medium-high heat. Carefully lower 3 large eggs, rinsed, into pan. Drop fresh corn cob (from about 1 ear), into to pot. Cover and cook, adjusting heat as needed to maintain a simmer, 10 minutes (exactly). Using a slotted spoon, transfer eggs to a bowl of ice water. Remove corn cob. Slide a skewer into a potato piece; there should be no resistance. If potatoes aren’t tender, continue cooking until they are, up to 5 minutes longer. Drain cooked potatoes in a fine-mesh sieve; return to pot. Step 3 Peel eggs and add to pot with potatoes. Once corn has cooled, shuck the corn. Using a potato masher or fork, smash eggs and potatoes until broken up into small, irregular pieces (exact size doesn’t matter) Add the corn. . Step 4 In a bowl, mix together the mayo, unseasoned rice vinegar, sugar, mustard and salt. Drain vegetables in same sieve, squeezing fistfuls very hard to remove excess liquid. Add to potato mixture. Mix well with a rubber spatula to combine (potatoes will break up further and become creamy). Mix in mayo mixture. Taste and season with more salt if needed. Transfer potato salad to an airtight container, cover, and refrigerate until cold, at least 1 hour, before serving. Do ahead: Salad can be made 2 days ahead. Keep chilled. From Bon Appetit
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