By Lori Powell
I love my mom’s potato salad which is a version of my nana’s. Mom just made some last weekend when my brother came to visit from Australia, but not enough. Seems that there is never enough of this family favorite, sooo I had to make it for myself the other day since my comfort craving hadn’t been satisfied.
It is the perfect side dish for a picnic or Fourth of July BBQ and it’s my go-to summer comfort food. (Remember that the salad has mayo so it’s best to keep it cool by simply placing the serving bowl in a larger bowl filled with ice, so it stays chilled while outdoors.)
The whole secret to making good potato salad is first, use fresh organic potatoes (I like to keep the skin on after a good scrub) and second, use cider vinegar. I boil the potatoes whole so they don’t get water-logged, then slice them while still warm and immediately toss them in cider vinegar. That way, the potatoes absorb some of the vinegar and are as flavorful as the dressing that they will compliment.
Here is my version of mom’s potato salad or “Three Generation Potato Salad.”
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Mom’s Potato Salad
1 ½ pounds small Dutch potatoes, yellow or boiling
Sea salt and freshly ground pepper to taste
¼ to 1/3 cup cider or tarragon vinegar
3 super-fresh and green small celery ribs, finely chopped
1 small shallot finely chopped
2 to 3 hard-boiled eggs, finely chopped
½ cup mayonnaise
¼ cup fresh chopped chives
Put potatoes in a saucepan with 2 inches of cold water to cover and bring to a boil. Add 1 teaspoon salt and simmer potatoes until fork tender but not falling apart, 12 to 15 minutes depending on size of potatoes.
Rinse potatoes under cold water in a colander until cool enough to handle but still quite warm. Add ¼ cup vinegar to a serving bowl. Cut potatoes into 1/4-inch-thick slices, adding and tossing them into the bowl with the vinegar as sliced.
Gently stir in remaining ingredients with salt and pepper and additional vinegar to taste. Chill, covered, until ready to serve. Salad will keep in the fridge for about 3 days.
Serves 4 to 6 (It would be a crime not to have leftovers because the flavor only gets better as it sits in the fridge.)
- Add fresh tarragon or scallions to replace the chives.
- Omit the egg if not your thing.
- Add sour cream to replace half the mayonnaise for more tang.
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