This “Double Potato Salad” Is Perfect for Any Backyard Party.

Potato salad is one of those dishes that I love only one way – the way my mother makes it. It’s a simple mixture of russet vegetables, onions, celery, mayonnaise and mustard with a little seasoning and pieces of boiled eggs. Perfect. Other salads that flaunt sweet pickles, olives or bacon can go camping. (And trust me, I love bacon.)

Recently, however, my stubborn attitude towards potatoes has been challenged. An account I follow posted something intriguing: a salad with boiled and fried potatoes. I decided to give it a try and am happy to say that it is a fantastic way to explore something new for someone who is not interested in it.

I forget exactly what Yotam Ottolenghi called his dish, but in my head I keep calling it “double potato salad.” His dish was beautiful and sophisticated: a lightly dressed boiled potato salad with crispy fried potatoes scattered on top. I don’t remember what kind of dressing it was or any other ingredients. I was fascinated by the idea of ​​eating potato salad with a potato side dish. And because of this, I made his stylish salad into something more “backward”.

Choose the right potatoes

The key to making this salad great is using the right potatoes. Since they are processed differently (one is boiled and the other is fried), it is best to choose varieties that do well in these conditions. I recommend waxy potatoes such as fingerlings or Yukon Golds. Their flesh holds up better to boiling, and they don’t fall apart as easily if you pour mayonnaise on them. However, if all you have are starchy russet potatoes, don’t let that stop you. Like I said, my mom always uses russet shades. Just don’t overcook them and they will keep their shape.

For the roasted toppers, I chose colorful red new potatoes. Their miniature size means they fry quickly in the air fryer and add a nice sweetness that balances out the saltiness and richness of the salad.

Here are a few high-end tools that will help you make the best tasting potato salad:

• Cuisinart 6-Quart Instant Pot with Lid

• Table concept Mixing bowls with lids

How to Make Double Potato Salad

1. Prepare the potatoes

To boil, peel the potatoes and cut them into pieces about 1 inch thick. Add them to the pan and cover with water. Bring the water to a gentle boil and let them cook for about 10 minutes. To test for doneness, pierce one of the largest pieces. The knife should easily cut through to the center. Drain the water and rinse the potato pieces. Let them cool.

To bake, cut the new potatoes in half and place the halves in a bowl. Sprinkle them with a teaspoon of vegetable oil and a few pinches of salt. Toss the potatoes in a bowl until they are evenly coated with oil. Place new potatoes in an air fryer at 375°F for five to seven minutes or until crisp and browned on the edges. Let them cool to room temperature.

2. Add remaining ingredients.

Place the boiled potatoes in the multicooker bowl. Mix chopped celery, chopped onion, mayonnaise, mustard, seasonings and chopped boiled egg. Place fried potatoes on top of the salad along with coarsely chopped parsley. Refrigerate or serve immediately.

This salad has all the nostalgic goodness of a classic potato salad with mayonnaise, but the fried potato toppings add a nice texture and subtle sweetness. I think the double potato element and fresh chopped parsley make this potato salad truly decadent, so serve it at your niece’s graduation party or the best BBQ ever.

Double Potato Salad Recipe

Ingredients:

• 2 large Yukon Gold potatoes, peeled

• 6-8 new red cream potatoes, halved

• 1 teaspoon vegetable oil

• ½ teaspoon salt

• 1 celery rib, diced

• ¼ small red onion, chopped

• ¼ cup mayonnaise

• 2 teaspoons hot brown mustard

• ¼ teaspoon paprika

• ¼ teaspoon salt

• ¼ teaspoon ground white pepper

• 1 boiled egg, coarsely chopped

• 1 tablespoon chopped fresh parsley

1. Cut Yukon Gold potatoes into 1-inch cubes and add to pan. Cover the potatoes with water and bring to a boil. Boil the potatoes until they are tender, about 10 to 15 minutes. Drain, rinse and cool the potatoes.

2. Add the halved potatoes to a small bowl and drizzle with vegetable oil. Add half a teaspoon of salt and stir to coat the potatoes with oil. Place them in an air fryer set to “air fry” at 375°F for 5 to 7 minutes or until the edges are crisp and browned. Let them cool

3. Place the boiled potatoes in a serving bowl. Add celery, red onion, mayonnaise, mustard, paprika, salt, pepper and egg. Mix gently until smooth. Top with fried potatoes along with chopped parsley. Serve immediately or store in the refrigerator to chill.

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