As the weather gets warmer and the days longer, you know it is time to start indulging in the ultimate summer pastime: picnics! And there's no question that potato salads are a picnic staple — with good reason. This version lightens things up a little, with not too much mayonnaise and an extra punch of flavor from the vinegar — both during and after the cooking.
Adding vinegar to the cooking water for the potatoes helps add an extra punch of flavor, as they absorb things better when hot. As for the potatoes — there have been tomes written on the best type of potaotes to use for potato salad — red bliss, yukon gold, rusetts. The truth is, I find that most of them work fine as long as you don't undercook or overcook them, so keep a close eye on them while they boil. If the skins of the potatoes are nice, I like to give them a good scrub and leave them on for an extra flavor and color kick.
Recipe: (Serves 3-4)
4 medium potatoes
1 teaspoon salt
2 teaspoons sugar
1 tablespoon white vinegar
2-3 hardboiled eggs (based on preference)
one medium purple onion, finely diced, or similar quantity green onions, diced
2 heaping tablespoons mayonnaise
1 tablespoon mustard
2 teaspoons apple cider vinegar
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Salt and pepper to taste
Peel (if desired) the potatoes and dice them into about 3/4" inch chunks. Put in a pot and cover with water, then add salt, sugar and vinegar.
Bring to a boil and cook until potatoes are just fork tender, 10 to 15 minutes. Drain and set aside until not too hot to handle, about 10 minutes.
Dice the harboiled eggs into chunks and mix together with the potatoes and the onion.
Add the mayonnaise, mustard and apple cider vinegar and mix until evenly coated. Add salt and pepper to taste.
Chill covered in the fridge at least two hours before serving. You may need to reseason once cold, as chilled food needs a bit more seasoning to make the flavors pronunced.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.
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