It's summer and it's barbecue time. That means potato salads are very much in demand in our household nowadays. This one that I adapted from Cook's Illustrated's The New Best Recipe cookbook is like any ordinary potato salad except it's made so much better with the addition of vinegar while the potatoes are still warm. It permeates the starchy potatoes and gives it so much more flavour. If you leave it in the fridge for a few hours before serving the flavour improves further.
American Potato Salad
1 kg salad or waxy potatoes (Charlotte, Jersey, etc.) - scrubbed clean
2 Tbsp red wine vinegar or cider vinegar
1/2 tsp fine sea salt
1/4 tsp ground black pepper
3 medium hard boiled eggs - peeled and diced
1 celery rib - minced
2 Tbsp minced red onion
1/4 cup sweet pickle relish
2/3 cup mayonnaise
2 tsp Dijon mustard
2 tsp minced fresh parsley leaves
- Put potatoes in a pot and add enough water to cover up to 1-inch above the potatoes.
- Bring to boil; turn down heat and simmer potatoes until done (a knife poked in the middle would easily pierce all the way through). This would take around 15-20 minutes for small potatoes and 25-30 minutes for medium ones.
- Drain and leave to cool just enough to peel and cut into large chunks.
- Toss in vinegar, salt , pepper. It is important to add in the vinegar while the potatoes are very warm so that it will absorb it well.
- Cover and cool completely (about 20 minutes). You may put this in the fridge while cooling.
- Add all other ingredients, toss to mix well, and season more with salt and ground black pepper if needed.
- Serve immediately or cover and refrigerate for next day serving.