**The Art of Making the Perfect Potato Salad**

When it comes to potato salad, there's nothing quite like a fresh and creamy dish that's made with love. In this article, we'll take you through the steps of making the perfect potato salad, from cooking the potatoes to adding the finishing touches.

To start, bring 4-5 medium-sized potatoes to a boil in salted water until they're fork tender. Once cooked, immediately drain the potatoes and rinse them with cold water to stop the cooking process. Next, chop the cooled potatoes into bite-sized pieces and place them in a large bowl. Now's the time to add some flavor to your potatoes, so sprinkle them with salt, pepper, and a pinch of white distilled vinegar directly on top.

While the potatoes are still warm, toss them gently to distribute the seasonings evenly. This is an important step, as it allows the acid from the vinegar to soak into the potatoes, giving every bite a nice balance of flavors. Add about 1 tablespoon of dijon mayonnaise and a quarter cup of store-bought pesto to the bowl with the potatoes. The key to this recipe is using high-quality ingredients that complement each other beautifully.

Add a few chopped capers on top of the potato salad, as well as some freshly squeezed lemon juice and zest. This will not only add flavor but also a pop of color to your dish. For those who like a little spice, sprinkle in some chopped jalapeños or red pepper flakes to give it an extra kick.

**Texture Matters**

One of the most important aspects of making great potato salad is adding texture. In this recipe, we're using a combination of creamy mayonnaise and crunchy capers to create a delightful contrast in textures that will keep you coming back for more. To achieve this, simply chop the capers into small pieces or leave them whole, depending on your preference.

**A Personal Touch**

The beauty of potato salad lies in its versatility. Some people like it hot, while others prefer it cold straight from the fridge. For me, there's no better way to enjoy a warm potato salad than with some crispy bacon and a side of fresh lettuce. But feel free to experiment with different toppings and flavor combinations to make this dish your own.

**A Delicious Companion**

When making potato salad, it's essential to have some great accompaniments on hand. For me, there's no better pairing than a juicy burger or a hearty sandwich made with slow-roasted meats. And if you're feeling extra hungry, try serving it alongside a bowl of crispy kettle chips or a plate of freshly baked fries.

**The Finished Product**

And now, the moment we've all been waiting for – tasting our beautiful potato salad! As you take your first bite, the combination of creamy mayonnaise, tangy pesto, and crunchy capers will transport you to a world of flavor. The acidity from the vinegar will dance on your palate, while the pesto will leave a rich and herbaceous note that complements the potatoes perfectly.

As we sit down to enjoy our delicious potato salad, it's hard not to appreciate the beauty of this dish. From the simple act of boiling potatoes in salted water to the intricate balance of flavors that come together to create something truly special, every step is a labor of love that pays off with a culinary masterpiece.

"WEBVTTKind: captionsLanguage: eni'm making potato salad not just any potato salad a double potato salad with pesto salad nice and vibrant greens it's healthy it's good for you okay starting with i'm not using the normal russets or the you know the new potatoes or red potatoes i'm using this is probably my favorite potato on the planet fingerling potatoes the rainbow ones usually a couple different colors you got the purple ones the red ones the you know the potato ones come in a sack right exactly they come in a nice sack all you gotta do is scrub them or wash them but i don't you could just rinse them in the water we're starting we're gonna cut these in about like i don't know inch or so three quarter of an inch slices and the skins are so thin on that so it just melts through you got a great nice bite down and we're gonna start it in a cold pot of water here that is aggressively salted okay and then we're gonna bring it up to a simmer so we're slicing these all even steven starting in that cold pot of water no need to cover it heavily salted we're going to bring it to a boil and then bring it immediately down to a simmer and cook it until it's fork tender just like these guys are here and then immediately you want to drain it okay now you want to have all your and pass ready because you don't want to have to wait for anything i like a nice fresh potato salad a lot of people like it overnight i don't know fresh ready to go i love it overnight so again pork tender i love that you're doing skin on too yeah what about you guys are you skin on or skin whenever i can leave a skin on anything i leave it yeah i don't know it just looks so pretty too and these skins are so nicely colored so we are going to drain this quickly into a bowl and while it's hot i think this is a very important step very great potato salad a little white distilled vinegar directly on that while it's hot not a ton just enough to kind of coat it and what's happening around all that acid from the vinegar is soaking into the warm potatoes so every bite is seasoned with that salt water and with the vinegar so like nothing's under season it's all beautiful give it a nice little toss and you could smell the potato soaking in there awesome now let's make our base i like creamy potato salad so we got some mayonnaise in here we're gonna add about a tablespoon of dijon some gapers drain those guys how many i don't know you could chop them up i appreciate the caper jar because there's always that weird pocket in your door where you have just give them a rough chop or you can keep them whole but these are decently sized i like chopping them yeah i like chopping them a little bit don't forget it's a seed right mm-hmm it's grown on a bush a berry berry and then of course the pesto about a quarter of a cup of that store-bought right you know we've talked about this before it's much more vibrant it's beautiful but i think pesto loves fresh citrus so we're gonna put a little uh lemon juice first a little lemon zest directly into that base it's got to be good it's got to be good it is it's all like you know i'm gonna pack a flavor punch i think if you toss anything and what's in that bowl it'll be good can you imagine just making a little extra of this and then just keeping it in a jar put it on like a nice put on a hamburger put it on a club sandwich with some fries bacon fish and chips do you like it gold room temperature or hot i like my german potato salad hot i like it warm to room temp room to warm right cold i mean i like both of them do i have to choose yes you do something wrong because this is like ice cold barbecue i want a nice cold one if it's hot outside and then other times i like that nice warm you know vinegary one yeah yeah oh man tell me you don't want it it looks so good so when i was making thank you oh we got the best part now when i was making this i was like how do i add some texture and how do i add a little spice because that's the only thing this is missing just a little something to give it an edge oh my god i'm seeing what's happening right now so here we're going to kind of this is like this this is beautiful that is whoa hand blown glass bowl here that were made by monks in new jersey the embroidery capital of the world is is jersey really the embroidery cast wow put that on the license plate there you go you're on fire today jeff i am on fire potato salad makes me crazy all right so i said it was a double potato salad it is so we're gonna take one of my favorite everybody knows chips are my guilty pleasure but my guilty guiltiest pleasure jalapeno kettle chips yes potato on potatoes obviously if you're serving it right before you serve it as a potato chip you don't you know store it like that right you scoop from the top and then reapply as you go on like an ice cream scene spoken like a real user of his own recipe yeah all right who's first me you know what that'd be great with a little bratwurst or like uh worse knock worse oh anything hey i'm hungry i'm a hunch mmm mm-hmm look at the crunchy crunch crunch build that first bite i see the bite you go oh i see a caper i got the the vinegar and the caper brine smell before it even hit my palate which was like really nice to know it was about to go down now the pouring of the vinegar over the top of the potatoes when they come out so smart and so good and i am hashtag team texture so the crunch on top of that creamy potato with the pesto mix in here this is delicious youi'm making potato salad not just any potato salad a double potato salad with pesto salad nice and vibrant greens it's healthy it's good for you okay starting with i'm not using the normal russets or the you know the new potatoes or red potatoes i'm using this is probably my favorite potato on the planet fingerling potatoes the rainbow ones usually a couple different colors you got the purple ones the red ones the you know the potato ones come in a sack right exactly they come in a nice sack all you gotta do is scrub them or wash them but i don't you could just rinse them in the water we're starting we're gonna cut these in about like i don't know inch or so three quarter of an inch slices and the skins are so thin on that so it just melts through you got a great nice bite down and we're gonna start it in a cold pot of water here that is aggressively salted okay and then we're gonna bring it up to a simmer so we're slicing these all even steven starting in that cold pot of water no need to cover it heavily salted we're going to bring it to a boil and then bring it immediately down to a simmer and cook it until it's fork tender just like these guys are here and then immediately you want to drain it okay now you want to have all your and pass ready because you don't want to have to wait for anything i like a nice fresh potato salad a lot of people like it overnight i don't know fresh ready to go i love it overnight so again pork tender i love that you're doing skin on too yeah what about you guys are you skin on or skin whenever i can leave a skin on anything i leave it yeah i don't know it just looks so pretty too and these skins are so nicely colored so we are going to drain this quickly into a bowl and while it's hot i think this is a very important step very great potato salad a little white distilled vinegar directly on that while it's hot not a ton just enough to kind of coat it and what's happening around all that acid from the vinegar is soaking into the warm potatoes so every bite is seasoned with that salt water and with the vinegar so like nothing's under season it's all beautiful give it a nice little toss and you could smell the potato soaking in there awesome now let's make our base i like creamy potato salad so we got some mayonnaise in here we're gonna add about a tablespoon of dijon some gapers drain those guys how many i don't know you could chop them up i appreciate the caper jar because there's always that weird pocket in your door where you have just give them a rough chop or you can keep them whole but these are decently sized i like chopping them yeah i like chopping them a little bit don't forget it's a seed right mm-hmm it's grown on a bush a berry berry and then of course the pesto about a quarter of a cup of that store-bought right you know we've talked about this before it's much more vibrant it's beautiful but i think pesto loves fresh citrus so we're gonna put a little uh lemon juice first a little lemon zest directly into that base it's got to be good it's got to be good it is it's all like you know i'm gonna pack a flavor punch i think if you toss anything and what's in that bowl it'll be good can you imagine just making a little extra of this and then just keeping it in a jar put it on like a nice put on a hamburger put it on a club sandwich with some fries bacon fish and chips do you like it gold room temperature or hot i like my german potato salad hot i like it warm to room temp room to warm right cold i mean i like both of them do i have to choose yes you do something wrong because this is like ice cold barbecue i want a nice cold one if it's hot outside and then other times i like that nice warm you know vinegary one yeah yeah oh man tell me you don't want it it looks so good so when i was making thank you oh we got the best part now when i was making this i was like how do i add some texture and how do i add a little spice because that's the only thing this is missing just a little something to give it an edge oh my god i'm seeing what's happening right now so here we're going to kind of this is like this this is beautiful that is whoa hand blown glass bowl here that were made by monks in new jersey the embroidery capital of the world is is jersey really the embroidery cast wow put that on the license plate there you go you're on fire today jeff i am on fire potato salad makes me crazy all right so i said it was a double potato salad it is so we're gonna take one of my favorite everybody knows chips are my guilty pleasure but my guilty guiltiest pleasure jalapeno kettle chips yes potato on potatoes obviously if you're serving it right before you serve it as a potato chip you don't you know store it like that right you scoop from the top and then reapply as you go on like an ice cream scene spoken like a real user of his own recipe yeah all right who's first me you know what that'd be great with a little bratwurst or like uh worse knock worse oh anything hey i'm hungry i'm a hunch mmm mm-hmm look at the crunchy crunch crunch build that first bite i see the bite you go oh i see a caper i got the the vinegar and the caper brine smell before it even hit my palate which was like really nice to know it was about to go down now the pouring of the vinegar over the top of the potatoes when they come out so smart and so good and i am hashtag team texture so the crunch on top of that creamy potato with the pesto mix in here this is delicious you\n"