"It is better to be looked over than overlooked." Mae West
Easily overlooked, a good potato salad is the perfect foil for barbecue. And yup. This is the stuff. Just like Mom made it. And she won't like me telling you this, but it's not hard. The secret is that the dressing is a blend of may and sour cream. It is still be a good idea for you to read my article on the Zen of Potatoes first.
Recipe
Serves. 8 Preparation time. 30 minutes
Ingredients
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons sweet pickle relish
2 scallions, chopped into pea-size chunks
1 small red bell pepper, chopped into pea-size chunks
1 stalk celery, chopped into pea-size chunks
1/2 teaspoon table salt
2 pounds waxy potatoes
1 egg
Salt & pepper to taste
Note. If you want to turn Mom's Potato Salad into Dad's Potato Salad, dice a jalapeño and throw it in. Better still, get 1 chipotle in adobo sauce, chop it finely, and mix it with the mayo. This will give the whole dish a slightly orange color and a rich, earthy, smoky heat.
Do this
1) Mix all the ingredients except the egg, potato, and salt in a large bowl.
2) Scrub the potatoes thoroughly. If the skin comes clean, you can leave it on. If not, get rid of it. Now cut them into 1/2" cubes. Put them into a large pot and cover with cold water. Add the egg. Bring to a boil and add the 1/2 teaspoon of salt. Turn the heat down to a simmer. After about 15 minutes remove the egg and run cool water over it for at least a minute. Crack, peel, chop, and add to the bowl with the other ingredients. Cook the potatoes until tender, about 15 minutes. Drain and cool.
2) When the potatoes have cooled, add them to the bowl and coat with the dressing. Salt and pepper to taste. Chill.
This page was revised 2/21/2009
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