Here's another really easy potato salad that's delicious warm or chilled. It uses Mayo Mojo, a spice mix you can make in quantity and leave it on the shelf until you need it. Special thanks to Capt. Jeff Meyer, a pilot for NetJets Aviation, who makes a spice mix for potato salad for inspiring this recipe.
2 generous pinches salt
2 tablespoons Mayo Mojo
6 tablespoons mayonnaise
1 tablespoon distilled vinegar
1 pound waxy potatoes like Yukon Golds
Optional mix-ins. Bacon, celery, onion, green onion, chives, hard boiled eggs, and sun-dried tomatoes. I especially like it with sun-drieds.
1) Make the Mayo Mojo about two hours in advance of serving so the spices can soften and the oils can extract the flavor. This is important.
2) Cut the potatoes into bite size chunks. Bring 1 quart of water to a boil. Add 2 generous pinches of salt and then the potatoes. Boil about 15 minutes or until a fork pierces the potato easily. Drain and cool the potatoes for at least 20 minutes. Mix them in with the mayo mix. Serve or refrigerate for up to 3 days.