Our friend, Jacques Pépin is in his home kitchen showing us how to prepare a potato warm potato salad that you need to try. This recipe will make extra “mayo-grette” (a bit of mayonnaise and a bit of vinaigrette) to keep in your fridge.
INGREDIENTS
1 pound potatoes
2 tablespoon mayonnaise
2 tablespoon mustard
2 tablespoon water
Salt & pepper to taste
1/4 cup olive oil
Scallions
Parsley (or any herb you like)
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nice and pungent I love potato salad very simple potato salad and I want to show you how I do it I have a pound of potato here three potato here warm still you put them in the pot cover them with water from the tap – of Seoul bring that to a boil and cook them I would say 30 minutes for that size potato until they are really tender I can go right through it here now that they are important but assume that they are cook you pour out all of the water and you let the potato dry out by themself that potato salad should be served lukewarm that much much better than cold potato salad so that will be for the potato salad I’m going to show you now how to make the dressing and I I will do more than what I need here I already have it in my refrigerator this is what I called a Mayo gret my regret because it’s a bit of mayonnaise and a bit of vinaigrette you know both so here I have 2 tbsp two good tablespoon of mayonnaise in a jar I have two tablespoon of mustard maybe a little less to tables to the water I’m gonna put it in there to clean up my jar here okay salt pepper in there and a quarter of a cup a good olive oil there it is and I have my Mayo right here more than what I need today but I keep it in my refrigerator computer for weeks mix it together we’re a second and it will come together nice creamy dressing like this nice and pungent with all of the mustard so now I have my potato I peel the potato and notice that when you peel the potato take the black spot here you scrape it like this you know with a with a knife some people will leave the skin on I’m not crazy about the skin I cut my potato for six well good inch shall I have it’s gonna break a little bit when you mix it but it’s okay okay I have my pound of potato here now I’m putting about half of this here in there I’m going to put scallion in there and parse it I mean you could put any other type of herb that you have in your garden or you are in your refrigerator putting on your face some cilantro of course to tag on to do basil okay nice coated with with the dressing so we’re a bit and some pepper and this is it like lukewarm potato salad see of like this is a great grade from the dish I hope you’re going to do it this way happy cooking [Music] you [Music]
32 Comments
the sound is not good I am quite disappointed
Yummy 😋 👍
He is a god but I much prefer Austrian/Bavarian potato salad.
There's no vinegar in it????
What kind of potatoes are those
What kind of mustard did he use??
I love this simple recipe, it looks very tasty, and the way Jacques peeled the cooked potatoes was a helpful technique to learn!
JP comes through so often. His demo's with no fancy equipment most people don't have. No impossible to find ingredients. No multiple hours or days of preparation. JP is simple, yet masterful.
Why is his water so cloudy looks like pasta water or lemon juice
So easy and so delicious, thank you Jacques!
No vinegar?
Where’s the vinegar?
No vinegar?
I wonder what he does with the rest of the dressing?
I never thought of using the olive oil for the dress.
Wow, this rocked. Best potato salad I ever had. The chef hasn't failed me in more than 30 years of doing his recipes. The ingredients are easily adjusted to get the tang that you want. This ranks up there at the top with his Charles De Gaul leg of lamb. Or his chicken thighs with a cognac and mushroom sauce. And this was just a potato salad!😋
Thank u this is so good,,, love the mayo dressing
Aw i love this precious man, appreciate his simple and genius approach in all his creative recipes. Mayogrette: genius! 😋😍
He’s so cute
Where is the vinegar in the vinegrette
He's always been closer to "real" people and I guess thats why he felt more comfortable in the usa than in France. No frills.
mousaka
For me a little mustard goes a long way!
I find it disturbing when he tastes the food with his fingers then puts his fingers back into the food. Not appealing to me.
So much mastery in this little dish! God bless you Jacques!
I love JP. His studio is in his home in Madison CT. I grew up close by and was friendly with the 5 kids who lived there back in the day.
I was at the home many times. Just old memories but still alive thanks to JP.
That man is cool!
this man is the welcome antidote to every other TV chef. especially Jaime stupid Oliver 😁
He says vinaigrette but I see only mayo, mustard and olive oil. What gives?
Jacques a real one 💯
Did this dish the other night. It is now a staple for those hot Western Australian 🇦🇺 nights. Merci
Watching JP cook is like watching an artist paint. Such a wonderful human being.