The Best Egg Salad Recipe begins with the best eggs. Try to find farm-fresh eggs from a local grower where the hens have been allowed to forage and eat what hens naturally eat. Eggs like this are by far the tastiest and most nutritious Now there are a lot of ingredients you could add to customize The Best Classic Egg Salad Recipe. We are keeping it simple. However, feel free to add pickle relish, or any fresh herbs you like. Even sunflower seeds add a nice touch, but I will leave that up to you. For a great sandwich just add soft bread and some fresh crisp lettuce to The Best Classic Egg Salad Recipe. Enjoy! Print. The Best Classic Egg Salad Recipe. Prep Time. 15 mins.
• Cooking the chicken sous-vide allows you to cook it to a lower temperature than traditional methods, guaranteeing moister meat while maintaining food safety standards. • Adding aromatics to the sous-vide bags packs the chicken with flavor before you even begin to dress it, allowing you to use less mayonnaise in the end. • Homemade mayonnaise is more flavorful and lighter than store-bought mayonnaise. Read more: Ingredients • 1 3/4 pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves) • Kosher salt and freshly ground black pepper • 2 whole lemons • 4 whole sprigs of tarragon plus 1 tablespoon minced fresh tarragon leaves, divided • 1/4 cup mayonnaise, preferably , plus more to taste • 1 tablespoon Dijon mustard, plus more to taste • 1 tablespoon minced fresh parsley leaves • 1 tablespoon minced fresh chives • 1/2 cup finely diced red onion (about 1/2 medium onion) • 1/2 cup finely diced celery (about 2 stalks) • 1 medium clove garlic, minced (about 1 teaspoon) Season chicken generously with salt and pepper.
Slice 1 lemon into 1/8- to 1/4-inch slices. Place chicken in zipper-lock bags or vacuum bags and add whole tarragon sprigs and lemon slices. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions. • If Cooking in a Cooler: Heat 2 quarts of water in a large, heavy-bottomed saucepot or Dutch oven over medium-high heat until it registers 155°F on an instant-read thermometer.
Transfer to a small cooler, add chicken, and seal cooler. Cook for at least 1 hour and up to 4, topping up with boiling water as necessary to maintain temperature of 150°F. Transfer to an ice bath and let chill for 15 minutes. • When chicken is cooked, remove from bags and discard tarragon stems and lemon slices.
Remove skin and bones from chicken and discard. Cut meat into 1/2-inch cubes and add to bowl with mayonnaise. Fold gently to combine. Season to taste with salt and pepper. Add more mayonnaise, mustard, or lemon juice to taste if desired.
Serve with lettuce or in sandwiches. J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column , where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.
He's currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.
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best classic date salads - Salad Recipes
208 shares • • • • Potato salads is one of those dishes practically everyone claims they have the best recipe for. Ugh, dangling participle. Okay, let’s try that again: Potato salads is one of those dishes for which practically everyone claims they have the best recipe. (Sounds a little highfalutin but at least it’s grammatically correct, right?) But the fact is, most potato salads are pretty downright awful.
You may not agree with me and that’s okay. But in my opinion most “best potato salads” are too dry, too flavorless, not salty enough, and just overall bland. And it’s not that I like really salty food either, it’s just that potatoes – like beans – need a lot of salt to taste good.
But blandness and lack of salt aside, my main complaint with most potato salads is that they’re just too darn dry. And we didn’t even address texture (ie, potato “mush” salad). This Classic Creamy Potato Salad is moist and flavorful and I think you’ll agree that it’s among the best you’ve had.
I will say that my mom still makes the best potato salad on the planet. My version is similar but at some point I’ll need to ask her for her recipe. But before we get to the recipe, I’m going to dispel a commonly held belief about potato salad and food poisoning. Myth-buster: Despite common belief that the mayonnaise is the culprit, the fact is that mayonnaise can actually help inhibit the growth of food-borne bacteria because of its high acidity level (vinegar, lemon juice, salt).
Plus store-bought mayonnaise is highly pasteurized. So what does cause the food poisoning? Usually it’s the protein-based ingredients added to the salad like chicken, ham, tuna, eggs, or even the potatoes themselves. Cooked starchy vegetables like potatoes can be an incubator for bacteria if not stored properly. Another reason for bacteria growth has to do with the preparation of the potato salad – it involves a lot of hand contact with the ingredients (eg, chopping, dicing, slicing).
So just wash your hands and the vegetables thoroughly, use a clean working surface, and store your potato salad properly and you can wave goodbye to food poisoning. Alright, let’s get started! Chop the onions, celery and pickles and place them in a large mixing bowl.
Slice the cold potatoes about 1/4 inch thick. In a medium-sized bowl, combine the sauce ingredients. Add the potatoes and chopped eggs to the mixing bowl along with the mayonnaise mixture. Carefully stir the ingredients together until combined being as careful as you can not to break up the potatoes too much. Let the potato salad refrigerate for at least a couple of hours before serving.
This potato salad gets better and better the longer it sits. It’s fantastic the next day. Enjoy! Ingredients • 3 pounds firm yellow potatoes, scrubbed and boiled with skins on in lightly salted water (do not overcook or the potatoes will be mushy), then peeled and left to cool completely before slicing • ⅓ cup chopped dill pickles • 2 large celery stalks, chopped • 1 medium yellow onion, chopped • 4 large boiled eggs, chilled and then chopped • For the Mayo Sauce: • 2 cups regular mayonnaise • 2 tablespoons brown mustard • 2 tablespoons white vinegar • 1 teaspoon salt • ½ teaspoon freshly ground black pepper • 1 tablespoon sugar • ¼ cup chopped fresh parsley Instructions • Sliced the cooled potatoes into ¼ inch rounds.
Place in a large mixing bowl along with the chopped vegetables and eggs. • To make the Mayo Sauce, combine all the ingredients in a medium-sized bowl.
• Pour the sauce over the potato salad and stir very carefully until combined, being as careful as you can not to break up the potatoes too much. • Refrigerate for at least 2 hours before serving, preferably longer. This potato salad gets better the longer it sits. It's fabulous the next day. Hi Trish, I’m searching for a cooked mayonnaise that doesn’t contain sugar. It’s savory and very rich tasting. A local Danish deli serves thieir potato salad slathered in this deliciousness but they won’t disclose their recipe other than to say it contains white wine vinegar and they cook it each morning.
The potato salad is simply potatoes, hard-cooked eggs, finely minced white onion and celery and their homemade mayo. Any ideas?
I have recently discovered your site and the recipes I have tried so far are absolutely fabulous. I have a friend who makes an amazing potato salad but won’t share the recipe – or any for that matter! This potato salad was delicious, my family loved it and it rivaled her recipe.
I am a big fan of sharing recipes and cooking tips, you successfully do both – thank you. I just finished making this for the sixth or seventh time, and it occurred to me that I have never thanked you for this recipe.
It is foolproof! Always popular with friends. It’s one of those recipes that requires following it to the letter in order to get the very best taste and, of course, making it up the day before.
I’ve never been quite sure what you mean by “brown mustard” so I usually just use a Dijon mustard, which is my favorite for salad dressings. Thanks again. Thank you, grayslady, I’m so glad you like it and appreciate the feedback! This is one of our family favorites as well. Brown mustard brown mustard simply leaves the bran on the seeds which results in a slightly coarser texture than yellow mustard but Dijon is an equally good choice. Thanks again, Kimberly
1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain; toss with lemon juice, olive oil, salt, red pepper flakes and parsley. 2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce.
Toss with julienned jicama and apple, chopped scallions and mint. 3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper. 4. Creole Green Beans: Combine blanched thin green beans and red onion slices.
Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper. 5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce. 6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper. 7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper.
Toss with Boston lettuce. 8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice; season with salt and pepper. 9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk; with machine running, slowly add 1/4 cup olive oil.
Toss with romaine; top with Parmesan and croutons. 10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives; stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna. 11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese. 12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots; set aside 5 minutes.
Top with fresh mint; drizzle with olive oil and white wine vinegar. 13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper; top with manchego. 14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic; season with salt and pepper.
15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil; toss with shredded grilled chicken, mesclun greens and diced mango.
16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil; season with salt and pepper. 17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper.
Stir in coarsely chopped hard-boiled eggs and diced dill pickles. 18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best).
Drizzle with olive oil and lemon juice; top with pepper and ricotta. 19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices; marinate 1 hour.
Season with salt and pepper; top with parsley. 20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice; season with salt and pepper. 21. Panzanella: Marinate tomato chunks in olive oil, red wine vinegar, garlic, salt and pepper for 10 minutes. Soak stale bread in water for 5 minutes; drain, then toss with the tomatoes. Add sliced red onion, celery and fresh herbs.
22. Miso-Tofu Salad: Chop 1 inch fresh ginger in a blender; purée with 3 tablespoons miso, 2 tablespoons water, 1 tablespoon rice wine vinegar, some soy sauce and chili paste. Blend in 1/2 cup peanut oil. Drizzle over baby spinach and cubed tofu. 23. Crab-Salad Cups: Mix lump crabmeat with celery, tarragon and chives. Toss with mayo, sour cream, lemon juice and mustard; serve in Bibb lettuce cups.
24. Japanese Radish Salad: Top a layer of watermelon radish slices with scallions and baby greens. Whisk mirin, rice wine vinegar, soy sauce, grated ginger, salt, and sesame and vegetable oil to taste; drizzle over the salad.
25. Jicama-Mango Slaw: Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice. 26. Tricolor Salad: Whisk 1 part balsamic vinegar with 3 parts olive oil, and salt and pepper.
Toss with arugula, escarole and radicchio. 27. Tabouli with Pine Nuts: Mix cooked bulgur, toasted pine nuts, lemon juice, scallions, olive oil, salt and pepper; add diced tomatoes, mint and parsley. 28. Cheesy Spinach Salad: Whisk 1 part red wine vinegar with 3 parts walnut oil, shallots, salt and pepper.
Toss with baby spinach, goat cheese and walnuts. 29. Curried Potato Salad: Mix mayo with cider vinegar, curry powder and duck sauce. Fold in roasted sweet potatoes, celery, cilantro and scallions; season with salt and pepper. 30. Smoked-Trout Salad: Whisk 1 part cider vinegar with 3 parts olive oil, minced shallots, horseradish, dijon mustard, honey, salt and pepper. Toss with flaked smoked trout, julienned apples and beets, and arugula.
31. Yellow Trio: Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper. 32. Egg Salad with Beans: Toss blanched green beans with sliced radishes and hard-boiled eggs. Drizzle with olive oil; season with salt and pepper. 33. Ambrosia Salad: Whisk coconut milk with grated orange zest and vanilla. Toss with sliced grapes, tangerines and apples; chill. Garnish with toasted coconut and walnuts.
34. Cornbread Caesar: Toss cubed cornbread with melted butter, salt and cayenne on a baking sheet; bake at 400 degrees, 12 to 15 minutes.
Toss romaine and chopped tomato with Caesar dressing (see No. 9); top with the cornbread croutons. 35. Beet Salad: Whisk 1/2 cup vegetable oil with 2 tablespoons sugar, some lime juice, dry mustard, salt, chopped onion and 1 tablespoon poppy seeds.
Toss with roasted beets and goat cheese. 36. Celery Salad: Mix sliced celery and red onion with diced soppressata. Toss with lemon juice and zest, basil, a big splash of olive oil, salt and pepper; shave Parmesan on top. 37. Watermelon-Feta Salad: Whisk 1 part white wine vinegar with 3 parts olive oil, and salt and pepper.
Toss with baby arugula, red onion slices, watermelon cubes, crumbled feta, niçoise olives and fresh oregano. 38. Creamy-Crunchy Slaw: Mix mayo with cider vinegar and caraway seeds.
Toss with shredded cabbage, scallion and green apple slices, crumbled cooked bacon, salt and pepper. 39. Bistro Bacon Salad: Chop and fry bacon; combine the drippings with cider vinegar, dijon mustard, olive oil, salt and pepper. Toss with mesclun greens; top with the bacon and a poached egg.
40. Black-Eyed Pea Salad: Whisk lime juice with minced garlic, ground cumin, salt, cilantro and a big splash of olive oil. Toss with black-eyed peas, minced jalapeño, and diced tomato, red onion and avocado. 44. Wedge Salad: Purée 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper.
Drizzle over iceberg wedges; top with egg mimosa (see No. 42) and crumbled bacon. 45. Curried Tuna Salad: Toast 1 tablespoon curry powder in vegetable oil; cool. Mix with mayo, lime juice, salt and pepper. Toss with canned tuna, red onion slices, cilantro and golden raisins. 46. Roast Beef Salad: Whisk 2 tablespoons each apple cider vinegar and honey mustard with salt, pepper and 1 cup hazelnut oil. Drizzle over endive, sliced pears and deli roast beef; top with blue cheese and hazelnuts.
47. American Potato Salad: Whisk mayo with parsley, relish and mustard. Toss with boiled quartered potatoes, and sliced celery and red onion. Fold in chopped hard-boiled eggs; season with salt and pepper. 48. Daikon Slaw: Simmer 3 parts rice vinegar with 1 part peanut oil, minced ginger and garlic, Asian chili sauce, salt and sugar.
Toss with julienned daikon, napa cabbage and scallions; chill. 49. Macaroni Salad: Whisk 1/2 cup mayo, 3 tablespoons sour cream, dry mustard, sugar, cider vinegar, salt and pepper. Toss with cooked macaroni, sliced celery and red onion, and parsley. 50. Spanish Pimiento Salad: Grill scallions; chop. Toss with olives, pimientos, almonds, sherry vinegar, smoked paprika and romaine.
Grill thick bread slices; rub with garlic, tear into pieces and toss with the salad. Photographs by Sang An
Traditional GREEK SALAD - How to make GREEK SALAD Recipe