Potato Salad
This incredibly easy potato salad uses potatoes and just a few other ingredients to create an addictive side dish for your next pot luck, picnic or BBQ.
Ingredients
- 2 pounds red or yellow potatoes, halved or quartered
- 3 tablespoons onion, finely diced The original recipe called for yellow onion, but I prefer sweet or Vidalia. Shallot would also work. See note about dicing this vegetable.
- 1 & 1/2 teaspoons oil I prefer olive oil.
- 1 & 1/2 teaspoons vinegar I prefer plain red wine vinegar. Cider or sherry vinegar would work well too, but no balsamic vinegar because of its deep color and taste.
- 3 tablespoons mayonnaise + more to taste
- kosher salt and freshly ground pepper to taste
Instructions
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Put the unpeeled potato halves or quarters in a medium large pot of cold water to cover. Bring to a rolling boil and continue boiling until a fork pierces the potatoes but they are not yet soft. This generally takes 4-5 minutes after reaching the boil.
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Drain the potatoes, and cool them quickly. I like to add a large bowlful of ice cubes to the colander to "shock" them and hasten the cooling. Refrigerate until completely cool to the touch, 2-4 hours.
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Once the potatoes are cool, peel and cut them into small pieces. Add the finely diced onions, mayonnaise, oil and vinegar, and the salt and pepper. Refrigerate in an airtight container for at least 4 hours, and preferably overnight.
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With a taste tester (yourself or someone else whose tastebuds you trust), adjust the seasonings.
Recipe Notes
The recipe calls for "finely diced" onion. That is a synonym for minced onion. In other words, cut the onion into the smallest possible pieces. Here is an easy how-to on mincing and dicing vegetables.