When you think of potato salad, do you think of gloppy mayo and raw red onions?
Yeah, I used to think of that as well. But then I bought Robert Irvine's cookbook, and I learned how to make REAL potato salad.
SAY NO TO GLOPPY MAYO.
This egg-free version required no editing to make it egg-free. Robert Irvine already prefers using good olive oil to dress the potatoes instead of mayo, and believe me, in the egg-free kitchen, we have no shortage of good olive oil! We also swapped out the raw veg that some people put in their potato salad for caramelized onions. As for the garlic scent that Robert Irvine inspired us to use? I pulled out one of Anne Burrell's tricks from Secrets of a Restaurant Chef and actually put some smashed garlic in the water when I boiled the potatoes so that the cooked potatoes are completely perfumed by garlic!
This recipe that you are about to read was created by me, after trying out several different adaptations of the original Robert Irvine recipe (and after watching countless reruns of Secrets of a Restaurant Chef!). This particular combo and instructions belong to That Egg-Free Life, but we would like to credit Robert Irvine and Anne Burrell for being awesome and giving us so much inspiration over the last few years! Without them, there we be no Best Ever Potato Salad.
Here we go!
The Best Ever Potato Salad
Inspired by Robert Irvine, Recipe by Alison
Ingredients for the potatoes themselves:
Red bliss potatoes to feed 4 to 6 people
2 cloves of garlic
Salt
1 onion
Olive oil and a pat of butter for the pan
For the dressing:
Juice of 1 lemon
1 clove garlic
¼ cup olive oil
Salt and pepper
Directions:
Cut potatoes into desired sizes of pieces. Put in cold water with 2 cloves of garlic, peeled and smashed. Add a generous pinch of salt. Bring to boil, then boil until just tender, approx 11 to 13 minutes. Check with a fork to see when they are perfectly cooked – when potatoes are perfectly cooked, the fork will slide through a piece of potato easily. Drain, then rinse in cold water to stop the cooking process.
In the mean time, cut the onion into half-ring shapes. Heat up a pot or pan to medium-low with olive oil and a pat of butter. Add the onion and cook for approx 20 to 30 minutes, until caramelized.
For the dressing: Juice the lemon. Take out any seeds. Crush the remaining garlic clove. Whisk the oil into the lemon juice in a slow stream, then add the garlic, salt, and pepper, and let it sit for a while. When everything else that you are cooking to go with the potato salad is complete, pour the dressing over the potato salad and let sit for a few minutes.
Buon appetito!
Note: This is a great make-ahead dish!
Yeah, I used to think of that as well. But then I bought Robert Irvine's cookbook, and I learned how to make REAL potato salad.
SAY NO TO GLOPPY MAYO.
This egg-free version required no editing to make it egg-free. Robert Irvine already prefers using good olive oil to dress the potatoes instead of mayo, and believe me, in the egg-free kitchen, we have no shortage of good olive oil! We also swapped out the raw veg that some people put in their potato salad for caramelized onions. As for the garlic scent that Robert Irvine inspired us to use? I pulled out one of Anne Burrell's tricks from Secrets of a Restaurant Chef and actually put some smashed garlic in the water when I boiled the potatoes so that the cooked potatoes are completely perfumed by garlic!
This recipe that you are about to read was created by me, after trying out several different adaptations of the original Robert Irvine recipe (and after watching countless reruns of Secrets of a Restaurant Chef!). This particular combo and instructions belong to That Egg-Free Life, but we would like to credit Robert Irvine and Anne Burrell for being awesome and giving us so much inspiration over the last few years! Without them, there we be no Best Ever Potato Salad.
Here we go!
The Best Ever Potato Salad
Inspired by Robert Irvine, Recipe by Alison
Ingredients for the potatoes themselves:
Red bliss potatoes to feed 4 to 6 people
2 cloves of garlic
Salt
1 onion
Olive oil and a pat of butter for the pan
For the dressing:
Juice of 1 lemon
1 clove garlic
¼ cup olive oil
Salt and pepper
Directions:
Cut potatoes into desired sizes of pieces. Put in cold water with 2 cloves of garlic, peeled and smashed. Add a generous pinch of salt. Bring to boil, then boil until just tender, approx 11 to 13 minutes. Check with a fork to see when they are perfectly cooked – when potatoes are perfectly cooked, the fork will slide through a piece of potato easily. Drain, then rinse in cold water to stop the cooking process.
In the mean time, cut the onion into half-ring shapes. Heat up a pot or pan to medium-low with olive oil and a pat of butter. Add the onion and cook for approx 20 to 30 minutes, until caramelized.
For the dressing: Juice the lemon. Take out any seeds. Crush the remaining garlic clove. Whisk the oil into the lemon juice in a slow stream, then add the garlic, salt, and pepper, and let it sit for a while. When everything else that you are cooking to go with the potato salad is complete, pour the dressing over the potato salad and let sit for a few minutes.
Buon appetito!
Note: This is a great make-ahead dish!