Comments on: Fluffy, Eggy, Creamy Potato Salad http://www.amyglaze.com/fluffy-eggy-creamy-potato-salad/?utm_source=rss&utm_medium=rss&utm_campaign=fluffy-eggy-creamy-potato-salad 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Mon, 26 Nov 2018 21:49:55 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Ms. Glaze http://www.amyglaze.com/fluffy-eggy-creamy-potato-salad/#comment-220469 Mon, 26 Nov 2018 21:49:55 +0000 http://www.amyglaze.com/?p=6746#comment-220469 In reply to wattacett5.

Oh neat! I didn’t know there was a Japanese version of potato salad. It’s not a vegetable that I associate with my limited knowledge of the cuisine. It looks like the salad your describing adds hot mustard. Is that correct?!?! That would be delicious in this!!!

]]> By: wattacett5 http://www.amyglaze.com/fluffy-eggy-creamy-potato-salad/#comment-220449 Wed, 10 Oct 2018 19:59:16 +0000 http://www.amyglaze.com/?p=6746#comment-220449 There are a lot of similarities between your salad and Japanese potato salad (ポテトサラダ), though I’m with you in cooking whole potatoes and then peeling after the fact. I steam them though, to minimize any dilution in the water.

But speaking of techniques, I’ll have to “adapt” some of the ones you describe, because kaizen makes for better salad.

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