Potato Salad – A Summertime Classic

It is summer, so break out your recipes that have hibernated all winter! Time for softshell crabs, hamburgers on the grill and ice cold Cokes spiked with rum…or plain…whatever…
And, of course, the best side dish to all of these is a good old fashioned potato salad.
No Asian fusion. No cooking light techniques. 
We are talking good old fashioned mayo-laden potato salad.
 Start with about a pound of Yukon Gold potatoes. These are the best kind to use because they are buttery tasting and starchy enough to absorb the dressing, but they don’t fall apart when they cool. Anyway, boil these suckers for about 12 minutes, or until they are fork tender, or even a bit crunchy in the center. The point here is to NOT overcook the potatoes…they will continue to cook even after you take them out of the water. 
While the potatoes cook, chop your herbs. Dill, tarragon, chives and onions were used here, but use whatever you have in the house. Parsley would be great here, as would shallots. A little bit of diced bell pepper and celery add really great crunch and heft to the salad. 
I didn’t have any though…so sue me.
Now you are going to make your dressing with 1 cup of mayo, 1/4 cup white wine vinegar or lemon juice, 1 Tbs. Dijon (or other non-sweet) mustard, salt and pepper to taste. Don’t under salt the dressing. It needs a bit of zip. The steps should look a little something like this:
 By now the potatoes should be done!
Slice them all in half, even the little ones, so that they can absorb the dressing here. This is the important part:The potatoes MUST BE WARM when you fold them into the dressing. This allows maximum absorption. 
 Pretty sure that is a scientific term…maximum absorption.
 And when you throw in all the herbs and veggies and taste the salad for seasoning…there is another scientific term.

Total mouth joy. That is the definition. Tender potatoes that still have a bite, buttery in their own right, blanketed in a creamy, tart, zippy dressing that is laced with floral dill and sweet tarragon. Like I said, make sure you salt it enough, because these potatoes just soak up all the dressing. Serve it immediately, a little warm, even. Alongside a char-grilled hot dog with spicy mustard and sweet relish, there really isn’t anything better.
Unless of course, there is a rum and coke involved.
And with me…you know there is. 

Comments

  1. You just reminded me that I have potatoes to eat before they spoil. Thanks!

    Also, try rum and gingerale. My old fav. I'm a gin girl now.

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