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https://www.youtube.com/watch?v=V-nzJtAJLL4
Is it just me or does Chef John's potato salad look super 'pasty'. Like, broken down and goopy. All the potato salad I've had in my life was pretty distinctly chunky with visible separation between the parts, but the potato salad he made there looks pretty on the border of 'mashed'.
Is it just a matter of larger chunks of potato, or is the level of dressing you add to the potato salad? Is Chef John's potato salad just an outlier or does anyone else primarily encounter potato salad like his?
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>>9007181
Depends on the type of potato too, Russets especially break down a lot when you boil them. Previously he's said his favourite potato salad potato was Yukon Gold so I don't really know why he changed. He also stirs the hell out of it, so that probably mashes it even more.
I like some pasty texture, helps it all stick together but I usually use a spoon of instant mash or two in the dressing. I cook my potatoes (usually mixed colour baby poatoes) already cut up in slightly acidic water to help them keep their shape and minimize overcooking.
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>>9007213
So he manhandles it. I wondered why he said "It was my favourite baby food" honestly.
I was planning on making some tater salad for a cookout this weekend, coincidentally, and i was wondering why he didn't use some nice red potatoes.
I guess he did say it was a technique video.
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Chef John is a hack
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>>9008108
say that to my face, not online and see what fucking happens
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>>9008296
i'll give you the oooool' tappa tappa
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