THE NEW ALL-AMERICAN POTATO SALAD

Sometimes a small tweak is all you need to change a great recipe to a really great recipe.  My go-to potato salad is a real crowd pleaser.  I’ve tried others, but it’s the one I keep going back to.  The warm sliced, cooked Idaho potatoes are marinated in a dressing of vegetable oil, cider vinegar, salt, pepper and onions.  When cooled, they’re mixed with sliced celery, chopped hard-boiled eggs and mayonnaise mixed with light cream. 

 Here’s what I did:  I used Yukon Gold potatoes.  Instead of cooking the potatoes whole and then peeling them when they’re cooked and still hot, I peeled them BEFORE cooking them, and cut them into cubes.  They cooked a lot faster (about 8 minutes, vs. 20-25 minutes) and I didn’t burn my fingers from peeling hot potatoes.  I used extra-virgin olive oil and white balsamic vinegar in the dressing instead of the usual vegetable oil and cider vinegar.  I chopped the celery instead of slicing it, and added the mayo straight instead of diluting it with cream. 

The transformation was nothing short of amazing.  Hubby and I couldn’t stop raving over this potato salad.  This is the way I’ll be making it from now on.

What a perfect accompaniment to our steak dinner, along with some sauteed beet greens.

THE NEW ALL-AMERICAN POTATO SALAD Rating:  10 out of 10 Click for PRINTABLE PAGE INGREDIENTS:

3 medium-size Yukon Gold potatoes, peeled, chopped 1/2 tsp. sea salt or kosher salt 2 Tbsp. Colavita extra-virgin olive oil 2 Tbsp.  Colavita white balsamic vinegar 1/2 medium-size onion, chopped fine (about 1/3 cup) 3/4 tsp. sea salt or kosher salt 1/8 tsp. pepper 1/3 – 1/2 cup lite mayonnaise (Hellmann’s or Duke) 2 hard-cooked eggs, peeled and diced 1/2 cup diced celery Cover potatoes with water  in 2-quart pot.  Sprinkle with 1/2 tsp. salt and bring to low boil over medium heat.  Cook about 5 minutes, or till potatoes are fork tender.  Drain; cool slightly and return to pot.  Prepare dressing:  Combine oil, vinegar, chopped onion, salt and pepper in a jar with a screw top.  Cover jar and shake to mix. Pour over warm potatoes and toss to mix well.  Cover pot and refrigerate for several hours or overnight to blend flavors and cool potatoes thoroughly.   Just  before serving:  Stir in mayonnaise, diced eggs and celery, and toss lightly.  Line a salad bowl with Boston lettuce, if desired, and fill bowl with salad.  Sprinkle top with paprika and serve.  Yield:  6-8 servings