Re Salad #1, I inherited a version of this potato salad from my mom and love it because it's mayo-less (the school glue of food). I ramp up the acid but counter that with exponentially more olive oil than you use (not a drowning amount, to be clear, but if not mixed properly, a bit of it can be found at the bottom of the bowl). I find th…
Re Salad #1, I inherited a version of this potato salad from my mom and love it because it's mayo-less (the school glue of food). I ramp up the acid but counter that with exponentially more olive oil than you use (not a drowning amount, to be clear, but if not mixed properly, a bit of it can be found at the bottom of the bowl). I find that it really complements the creaminess of the potatoes.
Are you going easy on the olive oil to foreground the acid, or is there another reason for the light application?
Re Salad #1, I inherited a version of this potato salad from my mom and love it because it's mayo-less (the school glue of food). I ramp up the acid but counter that with exponentially more olive oil than you use (not a drowning amount, to be clear, but if not mixed properly, a bit of it can be found at the bottom of the bowl). I find that it really complements the creaminess of the potatoes.
Are you going easy on the olive oil to foreground the acid, or is there another reason for the light application?