Best 3 Irma Rombauers Classic Potato Salad Recipes
In the realm of classic summertime dishes, few can rival the timeless appeal of Irma S. Rombauer's potato salad, a staple of American cuisine since its inception in the 1930s. This iconic recipe, featured in her seminal cookbook "Joy of Cooking," has captured the hearts of generations with its delightful blend of flavors and textures. Join us on a culinary journey as we explore the secrets behind this beloved dish, uncovering the perfect balance of tangy, creamy, and herbaceous notes that make it a true crowd-pleaser. Along the way, we'll delve into the variations and additional recipes included in the article, each offering a unique twist on this classic side dish.
Let's cook with our recipes!
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
CATHERINE SCORSESE'S PASTA SAUCE
Provided by Suzanne Hamlin
Categories dinner, weekday, main course
Time 1h45m
Yield about 12 cups
Number Of Ingredients 20
Steps:
- In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
- In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
- In a small bowl, soak the bread crumbs in the milk until softened.
- In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
- Use about 2 cups of sauce for each pound of pasta.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 501 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold or New Potatoes, hold their shape better than starchy potatoes, such as Russet potatoes.
- Cook the potatoes correctly: Boil the potatoes in salted water until they are tender but still slightly firm. Do not overcook the potatoes, or they will become mushy.
- Cool the potatoes completely: Before adding the dressing, allow the potatoes to cool completely. This will help prevent the dressing from becoming too thin.
- Use a good quality mayonnaise: The mayonnaise is the base of the dressing, so it is important to use a good quality mayonnaise. Look for a mayonnaise that is made with fresh eggs and oil.
- Add flavor to the dressing: To add flavor to the dressing, you can add ingredients such as mustard, celery seed, onion powder, or garlic powder.
- Chill the potato salad before serving: This will help the flavors to meld together and the salad will be more refreshing.
Conclusion:
Irma Rombauer's classic potato salad is a delicious and versatile side dish that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite. Whether you are serving it at a backyard barbecue or a holiday dinner, this potato salad is sure to be a hit.
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