Potato salad

There are so many different types of potato salads - with hard-boiled eggs, pickles, mustard, etc. My mother-in-law Carol Mason taught me to make a lighter potato salad by first dressing the hot potatoes in a vinaigrette, and then adding mayonnaise after the salad is cold. A touch of lemon juice adds brightness.

  
    Recipe serves
    Active time
    Total time
  

    5 - 6 people
    10m
    1h
  

Ingredients
6 - 8 medium red new potatoes
1 recipe Basic vinaigrette
4 - 6 green onions chopped
1/3 - 1/2 half cup of mayonnaise
1 tablespoon lemon juice
1 - 2 tablespoons chopped Italian parsley
salt, pepper

  
    Instructions
  
    • Scrub the potatoes. If the potatoes are really large cut them in half or quarters. See Notes below.
  
    • Put the potatoes in a large pot of cold water with 2 - 3 teaspoons of salt. Bring to a boil over medium-high heat. Covering the pan will make the water boil faster.
  
    • When the potatoes are tender but not falling apart, about 12- 15 minutes, drain them, put them in a bowl, and add the chopped green onions. It is important to put the dressing on the potatoes while they are hot.
  
    • Whisk the vinagrette and add it to the potatoes and onions. Gently toss, covering all of the potatoes with the vinaigrette.
  
    • Cover and refrigerate until cold.
  
    • Add enough mayonnaise to coat the potatoes or to your taste. This can be omitted. Add the lemon juice and parsley. Toss thoroughly and season to taste.

  
    Notes
  
    • Potatoes should be put in cold water so that the core of the potato will cook at the same rate as the outside of the potato. Letting the potato sit in the water as it warms allows the center to come to the water temperature.
  
    • The smaller the cut of the potato the faster it will cook. However, more surface area of the potato will absorb more water and flavor will be lost. So, cook the potato whole if possible, but large potatoes can be cut into quarters without losing too much flavor.

  
    Variations
  
    • Try different herbs - dill, chives, cilantro, oregano, mint, thyme.
  
    • Add finely chopped celery for more crunch.
  
    • Add olives or capers.

  
    Storage
  
    Can be refrigerated 3 - 4 days.

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