Molly's German Potato Salad

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Instructions. Boil the potatoes. Start with salted, cold water and unpeeled potatoes. Boil for about 15-20 minutes until fork tender. Slice them in half and let them cool. Peel the potatoes and cube them. Make the dressing. Mix the mayo, gochujang, Dijon, and sesame oil together to incorporate well.

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Preparation 1. In a large mixing bowl, add the potatoes. Set aside. 2. In a medium-size bowl, whisk together the chopped kimchi, celery, chives, mayonnaise, sour cream, mustard, red wine vinegar.

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Add the onions to the grill pan and cook until well charred on the underside, 3 to 4 minutes. Flip and cook until just tender, about 3 minutes more. Remove to the serving bowl with the potatoes.

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Step 3. Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes. Step 4. Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch.

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In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt. Step 2. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size.

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Bring a large pot of heavily salted water to a boil (Molly uses about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry with a clean towel. Tossing the potatoes back into the drained, still-hot pot briefly can also help some of the excess moisture steam away.

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Turn the heat down to medium-low and simmer until potatoes are just fork-tender, about 8 to 12 minutes. Drain the potatoes in a colander, rinse with cold water and let cool. In a large bowl, gently combine the potatoes with the kimchi mayo. ¾ cup kimchi mayo. Add the red onion, turnip and chopped kimchi.

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Meanwhile, in a small bowl, stir together the kimchi, onion, scallion, mayonnaise, honey, mustard, and black pepper. Add the eggs to the potatoes, then use a rubber spatula to fold in the dressing. If needed, add a few more tablespoons of mayonnaise to loosen the salad. Cover and refrigerate until chilled, about 1 hour.

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Deselect All. 1 tablespoon neutral oil, plus 2 teaspoons for drizzling. One 8-ounce/226-gram ham steak, diced 1 bunch scallions (80 grams; about 6), cut crosswise into 1-inch pieces

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This Kimchi Potato Salad is a delicious side dish for any Korean BBQ at home, or when you need that savory kick. Pair it with the recipe for Korean Grilled R.

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Instructions. Preheat oven to 350°F. On a baking sheet lined with foil, line up 10-12 strips of bacon. Cook in the oven for 10 minutes or until crispy. Set aside to cool. Reserve bacon fat for dressing, optional. Boil potatoes on medium-high heat for 10-20 minutes. When the water is boiling, carefully add in 3 eggs to the sauce pot.

pilpelchuma potato salad — molly yeh

Molly Yeh and Nick love being comfortable, so they're dining in a special place as Nick installs the final touches on their house reno -- their new porch swing! For a cozy night in, Molly cooks up.

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Molly's German Potato Salad

Directions. Make Potato Salad: Bring potatoes to a boil in a large pot, seasoned with salt. Reduce heat and cook for 20 to 25 minutes or until tender. Drain potatoes and cool by spreading on a baking sheet. Heat a medium skillet over medium-high heat and add bacon grease; when hot, add kimchi. Cook, stirring, until the kimchi is caramelized.

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For the potatoes: Put the potatoes and salt in a pot and cover with cold water. Bring to a boil, then allow to boil gently for 10 to 12 minutes or until fork tender. For the dressing: Combine the.

pilpelchuma potato salad — molly yeh

If you want to bring a unique side to this year's holiday potluck or impress guests with a memorable side, Molly Yeh dishes out tons of inspiration. Read on for some of her best, holiday-approved side dish recipes, from potatoes and stuffing to challah and salad. Watch Girl Meets Farm as part of the In the Kitchen combo Sundays at 10:30AM ET.