This is my most favorite potato salad recipe, and I've tried lots. For one, it is very simple and easy to remember (I can make it easily from memory). If you want to snazz it up and add more, though, it takes well to any addition (sometimes I add fresh dill, or pickles, or whatever fresh gardeny goodness I have lying around). I love to cut the potato in big, rustic chunks - I think a big part of it is the texture. Plus you really get the flavor of the potato, which is, rightfully, the star.
The thing that really makes this potato salad recipe FANTASTIC is tossing the hot potato chunks with the vinegar before assembling any more of the salad - the tart, sour vinegar really gets inside the potatoes, which brightens up the dish and contrasts nicely with that creamy dressing.
01 June 2009
Old Fashioned Potato Salad
(adapted from The Gourmet Cookbook, 2004)
2 lbs. boiling potatoes (I like Yukon Golds for this, they hold up well to boiling)
3 Tbsp. cider vinegar
1 tsp. salt
3/4 c. chopped celery
1/2 c. chopped white onion
3 hard-boiled large eggs, chopped
1 c. mayonnaise
1 Tbsp. dijon mustard
Freshly ground black pepper (to taste)
Combine potatoes with well salted cold water to cover by 2 inches in a 3-qt. saucepan, and bring to a boil. reduce heat and simmer, uncovered, until potatoes are just tender, 15-25 minutes, depending on size. Drain and cool slightly.
Meanwhile, whisk together the vinegar and salt in a large bowl until the salt is dissolved.
When potatoes are just cool enough to handle (still quite warm), cut into large 1-in. chunks, adding to vinegar mixture as you cut them, tossing gently with a large spoon or spatula. Cool to room temperature.
Add all remaining ingredients and stir gently to combine. Serve at room temperature or chilled.