TIME TO PREP & COOK: 45 Minutes (plus chilling time)
EQUIPMENT NEEDED: Heavy-Gauge Stockpot, Stainless Steel Colander, Stainless Steel Mixing Bowls, Seamless Silicone Spatula, Chef's Knife
SKILL LEVEL: Easy
Study No. 12: Mustard & Brine Potato Salad
The Intent
A study in balancing texture and acidity. By boiling russet potatoes whole, we preserve their structure before peeling. We build this classic side dish deliberately, seasoning the potatoes dry before gently folding in a tangy, dual-relish mustard dressing to ensure every bite is cohesive without becoming mushy.
The Process
The Boil: Place 4 large, scrubbed russet potatoes in a Heavy-Gauge Stockpot and cover with water. Boil until they are fork-tender. Drain them in a Stainless Steel Pasta Colander and let them cool entirely.
The Prep: Once cool enough to handle, peel the skins off and use your Chef's Knife to chop the potatoes into even chunks. Place them into a large mixing bowl.
The Seasoning: Dice 3 hard-boiled eggs and add them to the potatoes. Toss the mixture evenly with your dry spices: 1 tsp salt, 1 tsp cracked black pepper, 1 ½ tsp onion powder, and 1 tsp garlic powder.
The Dressing: In a separate Stainless Steel Mixing Bowl, whisk together the wet ingredients: 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1/4 cup sweet relish, 1/3 cup dill relish, and 2 tbsp dill pickle juice until smooth.
The Fold: Pour the dressing over the seasoned potatoes and eggs. Use a Seamless Silicone Spatula to gently fold everything together, making sure the potatoes get coated but stay intact.
The Chill: Cover the bowl and refrigerate until it is completely cold. Transfer to a serving bowl and finish with a light dusting of paprika.
Recommended Tools
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