This week I decided to make a simple dish that I enjoy that my mom made for me as a child and that a Persian version of a potato salad. It it a twist in the german potato salad but differs in that it does not have hard boiled eggs in it and is replaced with chicken (though I had none so I did not include it in this recipe), and also included pickles and peas.
Ingredients:
4 large eggs
2 cup of Olive oil
1 tablespoon of salt (1 teaspoon for the mayo)
1 tablespoon pepper
2-3 large potatoes
1 cup peas
1 cup of home made pickles
Final Thoughts:
Overall I was very satisfied with the overall result of the potato salad. I did have a different taste then the one my mom makes and I figured the reason for that was due to that I had made my mayo from scratch which she would be Heinz mayo (or another store bought mayo). While I do think the mayo made from scratch was more healthy and a very good experience in making I don't think it had the better flavor when compared to the store bought mayo. That was at least my personal opinion. I also did think the lack of chicken from the dish did take away the flavor and texture profile it would have added. I did want to try and substitute the chicken with the egg like in the traditional potato salad recipe but I decided against it most due to the fact I felt the pickles and peas being in the dish would make the dish have an odd flavor as I don't personally think those 3 would work well together. Overall I was very satisfied with the dish, while it certainly was not as good as the one my mom used to make, I think that making it from scratch was very beneficial for my future cooking ventures.
Ingredients:
4 large eggs
2 cup of Olive oil
1 tablespoon of salt (1 teaspoon for the mayo)
1 tablespoon pepper
2-3 large potatoes
1 cup peas
1 cup of home made pickles
Process:
First I had to start out by making the mayo from scratch so that I could put it in the fridge to get a cooker temperature. I started by separating the eggs white from the egg yolks and put the egg whites off to the side (I used them for a cake later). I then started to whisk them. I decided not to use the vinegar or lemon juice for this mayo as I personally do not like the citrus or acid flavor they both provide. As I whisked the eggs for a minutes or 2 I started to add a bit of oil at a time. After it got to the specific thickness I like I started to add the rest of the oil in a little bit more at a time until is was the perfect thickness, I then set that off to the side in the fridge. The next step I did was to clean the potatoes and then boil them in water for 15 minutes under high heat (or until they were ready). I then took the potatoes, ran them under cold water and quickly peeled the skins. I then cut them into 1/2 the size of bite size pieces. I then took my home made pickles and cut them into thin slices, I then took the peas and drained them of all the excess water. Finally I mixed all the ingredients together and put it in the fridge again so it cools down and after about 30 minutes it was ready to serve.
(I added the pepper and shaped it like a rose to add for ascetic proposes)
Final Thoughts:
Overall I was very satisfied with the overall result of the potato salad. I did have a different taste then the one my mom makes and I figured the reason for that was due to that I had made my mayo from scratch which she would be Heinz mayo (or another store bought mayo). While I do think the mayo made from scratch was more healthy and a very good experience in making I don't think it had the better flavor when compared to the store bought mayo. That was at least my personal opinion. I also did think the lack of chicken from the dish did take away the flavor and texture profile it would have added. I did want to try and substitute the chicken with the egg like in the traditional potato salad recipe but I decided against it most due to the fact I felt the pickles and peas being in the dish would make the dish have an odd flavor as I don't personally think those 3 would work well together. Overall I was very satisfied with the dish, while it certainly was not as good as the one my mom used to make, I think that making it from scratch was very beneficial for my future cooking ventures.
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