Name: Mayo-Free Potato Salad
Cuisine: 洋食
Ingredients: 5 potatoes; 2 boiled eggs; 3 slices prosciutto; 1 bunch watercress; Whole-grain mustard, to taste; Salt, to taste (enough to make the boiling water taste very salty); Sugar, to taste (enough to make the boiling water taste sweet and salty); Fresh dill, to taste; Extra virgin olive oil, about 2 tbsp; Coarsely ground black pepper, to taste

About "Mayo-Free Potato Salad"

This innovative potato salad uses no mayonnaise, instead infusing maximum flavor by boiling the potatoes in water heavily seasoned with salt and sugar. After boiling, letting them sit in a strainer for 3 minutes evaporates excess moisture to achieve a fluffy texture. The potatoes are tossed with olive oil and dill, then beautifully plated with prosciutto, soft-boiled eggs, watercress, and whole-grain mustard. It features a deep richness and satisfaction that makes it hard to believe it's mayo-free, letting you truly experience the importance of proper seasoning.

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Tips for Making "Mayo-Free Potato Salad"

Prep
- After peeling, cut the potatoes into uniform, bite-sized pieces to ensure even cooking.
Seasoning Water
- Use the minimum amount of water to cover the potatoes. Add enough salt to make it taste very salty, plus plenty of sugar for a sweet-and-salty balance, allowing the flavors to penetrate to the core.
Heat Control
- After boiling, lower the heat to a gentle simmer to cook the potatoes evenly throughout.
Drying
- After draining, let the potatoes sit in a strainer for 3 minutes to evaporate surface moisture before mashing. Skipping this results in a watery salad.
Soft-Boiled Eggs
- Bring cold eggs to room temp by soaking them in warm water for 3 minutes, then boil in rolling boiling water for exactly 7 minutes and cool in ice water for perfect results every time.
Seasoning
- Toss the dried potatoes with about 2 tbsp of olive oil, coarsely ground black pepper, and chopped fresh dill, leaving some potato chunks intact.
Plating
- Dot the whole-grain mustard around the plate instead of mixing it in to create pockets of acidity, keeping each bite exciting.

Ingredients for "Mayo-Free Potato Salad"

10 items

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5potatoes
2boiled eggs
3slices prosciutto
1bunch watercress
Whole-grainmustard, to taste
Salt,to taste (enough to make the boiling water taste very salty)
Sugar,to taste (enough to make the boiling water taste sweet and salty)
Freshdill, to taste
Extravirgin olive oil, about 2 tbsp
Coarselyground black pepper, to taste

How to Make "Mayo-Free Potato Salad"

1
Peel the potatoes with a knife or peeler, and cut them into bite-sized pieces, keeping the size uniform for even cooking.
2
Pour just enough water into a pot to cover the potatoes and bring to a boil. Add plenty of salt (until it tastes very salty) and sugar (until it tastes sweet and salty).
3
Add the cut potatoes to the boiling water, lower the heat, and simmer gently on low heat so the water is just bubbling softly.
4
(Prepare the eggs while boiling the potatoes) Place cold eggs from the fridge into a bowl of warm water (comfortable to touch) for 3 minutes to bring them to room temperature. Then, boil them in rolling boiling water for 7 minutes, and immediately transfer to ice water to cool.
5
Once the potatoes start to float slightly and are cooked through, drain them well and transfer to a strainer. Leave them untouched for about 3 minutes to let the excess surface moisture evaporate.
6
Transfer the dried potatoes to a bowl, add coarsely ground black pepper, chopped fresh dill, and about 2 tbsp of olive oil. Toss gently with a spoon, leaving some potato chunks intact.
7
Spread the seasoned potatoes on a plate, then layer torn prosciutto, halved soft-boiled eggs, and watercress alternately to create a beautiful, dimensional presentation.
8
Finally, dot whole-grain mustard in spots around the plate instead of mixing it in, and serve.

Detailed Commentary on "Mayo-Free Potato Salad"

* Content organized by topics from the video.

Magic Potato Salad with Maximum Seasoning

Today, I'm sharing a 'magic potato salad' that completely redefines the dish by using absolutely no mayonnaise. I believe the most important element in cooking is the base seasoning. When ingredients are properly seasoned from the start, they absorb subsequent flavors much better. For this recipe, we will boil the potatoes with an unbelievable amount of salt and sugar to infuse them with flavor to the absolute limit. I'll show you a boiling method that replicates the natural sweetness of aged, winter-harvested potatoes I recently encountered in Hokkaido. Once you learn this technique, I promise it will change your potato salad game forever.

Ingredients and Prep for Magic Potato Salad

The ingredients are 5 potatoes, 2 boiled eggs, 3 slices of prosciutto, 1 bunch of watercress, whole-grain mustard, dill, salt, sugar, and extra virgin olive oil. Watercress is one of my favorites for adding an elegant touch to dishes. Any standard prosciutto from the supermarket works fine. Peeling the potatoes brings back memories of my first training kitchen, where I asked, 'Do we have a peeler?' and got yelled at: 'You're not an amateur, peel it with a knife!' Nowadays, I believe any tool is fine as long as it gets the job done, but I'll use a knife today. Cut the peeled potatoes into bite-sized pieces since we'll mash them slightly later. Cutting them to a uniform size is crucial for even cooking.

The Secret to Boiling Delicious Potatoes

Now, let's boil the potatoes. The trick is to use the absolute minimum amount of water—just enough to cover the potatoes. If you use too much water, you'll need a wasteful amount of salt and sugar to season it. The amount of salt should make the water slightly saltier than seawater, tasting very salty when sampled. We also add plenty of sugar. This double punch of salt and sugar penetrates deep into the core of the potatoes as they boil. Once it boils, lower the heat to a gentle simmer. This method makes the potatoes incredibly flavorful on their own, without needing to rely on the richness of mayonnaise.

How to Boil Perfect Soft-Boiled Eggs

For the soft-boiled eggs, we'll use a scientific approach to get them perfect every single time. Putting cold eggs straight from the fridge into boiling water drops the water temperature, making cooking times inconsistent. Instead, place the eggs in a bowl of warm water (comfortable to touch) for 3 minutes to bring them to room temperature. This step is crucial. Once at room temperature, lower them into rolling boiling water and cook for exactly 7 minutes. Immediately transfer them to ice water to cool. With this method, you'll get consistently jammy soft-boiled eggs every time. By the way, if you want ultra-runny eggs like ramen toppings, aim for 5 minutes.

Memories of New York and High Prices

While the potatoes boil for another 3 minutes, let me share a bit about my recent quick trip to New York. I went on a whirlwind 4-day, 3-night trip to surprise a friend for their 50th birthday. I had an amazing time dining at the flagship Jean-Georges restaurant, where I used to train, and visiting Corner Bistro, my favorite late-night burger joint. However, I was shocked by how expensive everything has become. A beer that used to cost $2.50 is now over $7, and a burger, beer, and tip easily exceed $30. The high cost of living and taxes are so intense that even Goldman Sachs moved its headquarters from New York to Dallas, Texas, which really made me feel the shifting economic landscape in the US.

Drying and Seasoning the Potatoes

Once the potatoes start floating slightly in the water, they are done. After draining them thoroughly, don't season them right away. Leave them in the strainer for about 3 minutes. This allows excess moisture to evaporate from the surface, creating a fluffy texture. If you mash or mix them immediately, they will retain moisture and turn out watery, so never skip this drying step. Once dried, transfer them to a bowl, add coarsely ground black pepper, finely chopped fresh dill, and drizzle about 2 tbsp of olive oil. Gently toss with a spoon, leaving some potato chunks intact, to complete the delicious potato base.

Tasting the Delicious Mayo-Free Salad

Now, let's plate the dish. Spread the seasoned potatoes on a plate, then layer torn prosciutto, halved soft-boiled eggs, and refreshing watercress alternately to build height. Finally, instead of mixing the whole-grain mustard in, dot it in spots around the plate. This way, the mustard's acidity acts as an accent depending on where you bite, keeping the flavors exciting until the very last bite. Tasting it, the potatoes are so deeply infused with the savory sweetness of salt and sugar that it has an incredible richness and satisfaction, making it hard to believe there's no mayo. My staff raved that it tasted as rich as if it had butter on it. Please give this magic potato salad a try!

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