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Potato Salad

Francis Mallmann

Lesson time 7 min

Never make another potato salad the same way ever again. Francis puts his spin on the Argentine barbecue classic side with a tangy mustard vinaigrette. While you can always use a knife, follow Francis’s motto and use your hands. “Everything you can cut and break with your hands, the better,” he says.

Students give this lesson an average rating of 4.7 out of 5 stars

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– So it’s a Saturday today, and I’m gonna do a nice salad of potatoes. We always have to have potatoes. The potatoes here. Gracias Leo. And some salt. So that’s that. They have to cook here for about an hour and a half. Then I’m gonna cool them in the freezing water of the lake. And then I’m gonna make my salad with my hands. So I’m gonna make some hard boiled eggs. I put them in a plate like that, so I can slowly slide them, into the water, like little gems that they are. Cook nicely. So the potatoes are ready. I’m gonna cool them down, fast. So I stopped the cooking process in the cold water of the lake, which is two degrees or three or four. Then I’m gonna do the same things with the eggs now. Sometimes we even throw meat into the lake in a, in a bag with a weight to keep it fresh. That’s how we lived here in the old days. We didn’t have electricity or fridges. So we kept the, the food in the lake with a weight deep inside. Hmm, delicious. So what you use is cold water or ice and you stop the cooking of the potatoes and it’s easier to peel up the eggs when that you cool them down like that too. So the potato salad for lunch. Here they are cooked. They’re still slightly warm. I just break them with my hands peel on. Not too big you know, small pieces, more. A little bit of salt. And vinegarette. Now the eggs. Everything that you can cut or break with your hand, the better. It’s a typical salad of Argentina, you know, for the salads, egg, and potatoes it would have just vinegar and olive oil but I will add today, Dijon mustard. Perfect. And now some spring onions. There we go. I hope you’re hungry.

About the Instructor

Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.

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John Doe