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3-DAY POTATO SALAD INSPIRED BY SPONGEBOB SQUAREPANTS

cook:

2 h 20 min

Picture for 3-Day Potato Salad inspired by SpongeBob SquarePants

6,771,928 views  It's rare that a minor detail in a long-running series will take on a strange, unintended new life as a meme. Jean-Luc Picard face-palming in Star Trek TNG: Deja Q. Some kid eating tide pods. Oliver Platt's occasional role on The West Wing. Or, in the case of Spongebob Squarepants, a moment from like every other episode. Follow along this week as we recreate a potato salad recipe courtesy of "Tom", an ancillary character famous for screaming.

4 servings

US

original

metric

INGREDIENTS

For The Standard Potato Salad

For The Standard Potato Salad

Water

Water

Kosher Salt

Kosher Salt

White Onion, minced

0.5 White Onion, minced

rib Celery, minced

1 rib Celery, minced

Mayonnaise

½ cup Mayonnaise

White Wine Vinegar

2 tbsp White Wine Vinegar

of Sugar

pinch of Sugar

Garlic Powder

1 tsp Garlic Powder

Hard Boiled Egg, chopped

1 Hard Boiled Egg, chopped

Black Pepper

Black Pepper

head of Cabbage

1 head of Cabbage

cubed Russet Potatoes (skinned)

2 ½ cups cubed Russet Potatoes (skinned)

For The Sophisticated Potato Salad

For The Sophisticated Potato Salad

Red and Gold baby potatoes, halved

4 cups Red and Gold baby potatoes, halved

Water

Water

head of Cabbage

1 head of Cabbage

Red Onion, chopped

0.5 Red Onion, chopped

Sour Cream

2 ½ tbsp Sour Cream

freshly chopped Dill

3 tbsp freshly chopped Dill

White Wine Vinegar

1 ½ tbsp White Wine Vinegar

Kosher Salt

Kosher Salt

freshly Ground Pepper

freshly Ground Pepper

Scallions, sliced

Scallions, sliced

Chives, finely chopped

Chives, finely chopped

olive oil

5 ½ tbsp olive oil

whole grain mustard

1 tbsp whole grain mustard

For The Patatas Bravas

For The Patatas Bravas

Red and Gold Baby Potatoes, halved

4 cups Red and Gold Baby Potatoes, halved

Water

Water

head of Cabbage

1 head of Cabbage

of Garlic

2 cloves of Garlic

Egg Yolks

2 Egg Yolks

Neutral Flavored Oil (Canola or Vegetable)

Neutral Flavored Oil (Canola or Vegetable)

Olive Oil

Olive Oil

Kosher Salt

Kosher Salt

Paprika

Paprika

Scallions

Scallions

For The Pickled French Fries

For The Pickled French Fries

Russet Potatoes, peeled and sliced into sticks, fry like

2 Russet Potatoes, peeled and sliced into sticks, fry like

Kosher Salt

Kosher Salt

Water

Water

Vegetable or Peanut Oil

Vegetable or Peanut Oil

DIRECTIONS

1.

For The Standard Potato Salad

1.

Note: I don’t actually recommend pickling the potatoes for this potato salad. You can do so if you’d like, otherwise just skip to the boiling step. Start by pickling the russet potatoes. Peel and cube them and then place into mason jars and top them with sliced cabbage. Put fermentation weights on top of the cabbage to keep everything under the brine.

cubed Russet Potatoes (skinned)

2 ½ cups cubed Russet Potatoes (skinned)

head of Cabbage

1 head of Cabbage

2.

To make the pickling brine, combine kosher salt and water. Stir until everything is dissolved and then pour on top of potatoes.

Kosher Salt

2 ½ tbsp Kosher Salt

Water

4 cups Water

3.

Cover the mason jars with some airlock lids, or use a glass bowl and some plastic wrap. Let sit for three straight days.

4.

Drain the pickled potatoes and boil them for 15 minutes or until completely tender. Let cool.

5.

In a mixing bowl, combine minced onion, minced celery, mayonnaise, white wine vinegar, a pinch of sugar, garlic powder, chopped hard boiled egg, and a little bit of kosher salt and ground pepper. Stir to combine.

White Onion, minced

0.5 White Onion, minced

rib Celery, minced

1 rib Celery, minced

Mayonnaise

½ cup Mayonnaise

of Sugar

pinch of Sugar

Garlic Powder

1 tsp Garlic Powder

Kosher Salt

Kosher Salt

Black Pepper

Black Pepper

Hard Boiled Egg, chopped

1 Hard Boiled Egg, chopped

White Wine Vinegar

2 tbsp White Wine Vinegar

6.

Combine cooled potatoes with dressing and mix to combine.

7.

Serve and enjoy.

8.

For The Sophisticated Potato Salad

1.

Note: I don’t actually recommend pickling the potatoes for this potato salad. You can do so if you’d like, otherwise just skip to the boiling step. Start by pickling the potatoes. Cut the baby potatoes in half and place them into mason jars and top them with sliced cabbage. Put fermentation weights on top of the cabbage to keep everything under the brine.

Red and Gold baby potatoes, halved

4 cups Red and Gold baby potatoes, halved

head of Cabbage

1 head of Cabbage

2.

To make the pickling brine, combine kosher salt and water. Stir until everything is dissolved and then pour on top of potatoes.

Water

2 ½ tbsp Water

Kosher Salt

4 cups Kosher Salt

3.

Cover the mason jars with some airlock lids, or use a glass bowl and some plastic wrap. Let sit for three straight days.

4.

After the 3 days, drain and then boil your baby potatoes until they are toothsome (10-15 minutes). Let cool.

5.

As the potatoes cool, combine the following in a bowl: red onion (chopped), sour cream, freshly chopped dill, white wine vinegar, a few pinches of kosher salt, some freshly ground pepper, some thinly sliced scallions, some finely chopped chives, olive oil, and whole grain mustard.

Red Onion, chopped

0.5 Red Onion, chopped

Sour Cream

2 - 3 tbsp Sour Cream

freshly chopped Dill

3 tbsp freshly chopped Dill

White Wine Vinegar

1 - 2 tbsp White Wine Vinegar

Kosher Salt

Kosher Salt

freshly Ground Pepper

freshly Ground Pepper

Scallions, sliced

Scallions, sliced

Chives, finely chopped

Chives, finely chopped

olive oil

1 ½ tbsp olive oil

whole grain mustard

1 tbsp whole grain mustard

6.

Add the boiled and cooled potatoes to the mixture. Add additional salt and pepper to taste.

7.

For The Patatas Bravas

1.

Note: I don’t actually recommend pickling the potatoes for this potato salad. You can do so if you’d like, otherwise just skip to the boiling step. Start by pickling the potatoes. Cut the baby potatoes in half and place them into mason jars and top them with sliced cabbage. Put fermentation weights on top of the cabbage to keep everything under the brine.

Red and Gold Baby Potatoes, halved

4 cups Red and Gold Baby Potatoes, halved

head of Cabbage

1 head of Cabbage

2.

To make the pickling brine, combine kosher salt and water. Stir until everything is dissolved and then pour on top of potatoes.

Water

4 cups Water

Kosher Salt

2 ½ tbsp Kosher Salt

3.

Cover the mason jars with some airlock lids, or use a glass bowl and some plastic wrap. Let sit for three straight days.

4.

After 3 days, drain the pickled potatoes. Deep fry the potatoes in oil for about 8 minutes. Set aside and drain on paper towels.

5.

Using a mortar and pestle, crush the garlic cloves, making it into a paste. Add the egg yolks and mix them into the garlic paste until they are well-combined. While mixing rapidly, slowly drizzle in some neutral flavored oil until an emulsion forms.

of Garlic

2 cloves of Garlic

Egg Yolks

2 Egg Yolks

Neutral Flavored Oil (Canola or Vegetable)

Neutral Flavored Oil (Canola or Vegetable)

6.

Once your aioli has outgrown the mortar, transport the mixture into a larger bowl. Whisk the mixture while slowly adding olive oil, alternating between different oils depending on preference. Slowly add oil until a thick emulsion forms. Maybe about ½ cup of combined oils for every egg yolk. Season to taste with kosher salt.

Olive Oil

1 cup Olive Oil

7.

Put the deep fried potatoes in a bowl and season them with kosher salt and smoked paprika, to taste.

Kosher Salt

Kosher Salt

Paprika

Paprika

8.

Pour your potatoes onto a serving plate and top them with the aioli and some sliced scallions.

Scallions

Scallions

9.

For The Pickled French Fries

1.

Start by pickling the potatoes. Peel the potatoes and cut them into fry-like sticks. Place them into a mason jar.

Russet Potatoes, peeled and sliced into sticks, fry like

2 Russet Potatoes, peeled and sliced into sticks, fry like

2.

To make the pickling brine, combine kosher salt and water. Stir until everything is dissolved and then pour on top of potatoes.

Kosher Salt

2 tbsp Kosher Salt

Water

4 cups Water

3.

Cover the mason jars with some airlock lids, or use a glass bowl and some plastic wrap. Let sit for three straight days. Then, drain the fries.

4.

Fry the fries in oil. The oil should be peanut or vegetable at 375°F. Fry for about 8 minutes. Lay them on a paper towel-lined baking sheet and place in freeer for 30 minutes.

Vegetable or Peanut Oil

Vegetable or Peanut Oil

5.

Remove them from the freezer and fry again for 4-6 minutes. Cook until golden brown. Drain for 30 seconds.

Vegetable or Peanut Oil

Vegetable or Peanut Oil

6.

Place in a bowl and season with kosher salt while still warm.

Kosher Salt

Kosher Salt

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