Potato Salad
Yellow potatoes such as Yellow Finn and Yukon Gold have very good flavor and texture for potato salad. Don’t use baking potatoes such as russets; they will fall apart.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook in salted boiling water until tender (there should be very little or no resistance when poked with a small sharp knife): 1 1/2 pounds waxy potatoes (Yellow Finn, Yukon Gold, or red creamers).
Step 2
Drain, cool, peel, and cut into bite-size pieces. Place in a mixing bowl.
Step 3
Cook in simmering water for 9 minutes: 2 eggs, at room temperature.
Step 4
Cool in cold water and peel.
Step 5
Mix together: 1 tablespoon wine, cider, or rice wine vinegar, Salt, Fresh-ground black pepper.
Step 6
Pour over the potatoes, stir gently, and let sit for 7 minutes or so to allow the potatoes to absorb the vinegar. Add: 1/2 red onion, cut into small dice or, very thinly sliced, 1/4 cup extra-virgin olive oil.
Step 7
Mix carefully. Taste for salt and vinegar, and add more as needed.
Step 8
Chop the eggs and gently stir into the potatoes with: 1 tablespoon chopped chives, 1 tablespoon chopped parsley.
Variations
Step 9
Use 1/3 cup homemade mayonnaise (see page 46) instead of the olive oil.
Step 10
Substitute 1/4 cup crème fraîche for the olive oil.
Step 11
Stir in 2 tablespoons soaked, drained, and chopped capers.
Step 12
Peel, cut, and dress the potatoes with salt and vinegar while still hot. Sauté 2 or 3 pieces of bacon cut into small pieces. Substitute 1 tablespoon bacon fat for 1 tablespoon of the olive oil. Pour the fat over the potatoes with the herbs and bacon and serve warm. Omit the eggs or serve as a garnish on top.
