I don’t have many rules about food. But I do know what I like and what I don’t like. For example, a lobster roll should never have anything green in it: no bed of lettuce, no chopped celery. I think it takes away from the magnificent flavor and texture of the lobster. Butter and mayo? Yes, please.
So when it comes to potato salad, I’m a “with mayonnaise” fan. And I’m a “if it’s mayonnaise, it has to be Hellman’s” guy. Other than that, I think potato salad is up to individual interpretation.
Here’s my recipe…
2 pounds potatoes, cut into equal bite-sized pieces, skin on
2 tablespoons white vinegar
3 hard-boiled eggs, finely chopped
1 cup mayonnaise
1 tablespoon capers
2 teaspoons Dijon mustard
1 teaspoon celery seed
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup finely chopped Vidalia onion
Wash and cut the potatoes into equal bite-sized pieces. Put them in a pot of cold water and cook them until they are fork tender. (Do not salt the water.)
Drain the potatoes and place them in a bowl. Add the 2 tablespoons of white vinegar and toss the potatoes until they have completely absorbed the vinegar.
Finely chop the three hard-boiled eggs and add them to the bowl with the potatoes.
In a separate bowl, combine the mayonnaise, capers, Dijon mustard, celery seed, salt and pepper, and the finely chopped Vidalia onion. Mix well.
Add the mayonnaise mix to the bowl with the potatoes and eggs and mix well.
Refrigerate the potato salad, covered, and re-season it with more salt and pepper, if necessary, before serving.
Live the Live ™ 