Ingredients
Method
- Prep. 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.
- Cut the potatoes into bite size chunks.
- Cook. Bring 1 quart (.9 L) 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. Serve the potato salad immediately or refrigerate for up to 3 days.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Optional mix-ins. Bacon, celery, onion, green onion, chives, hard boiled eggs, and sun-dried tomatoes. I especially like it with sun-drieds.