Potato salad is a standard item in every salad bar, deli, diner, soul food cafeteria, and barbecue joint. It’s seldom absent at summer picnics and buffets.–Jacqueline Goossens | Tom Vandenberghe
LC Plethora Of Potato Salads Note
Looks can be deceiving. Take this recipe. Upon first glance, it may appear as though it provides you with a single potato salad recipe. But in actuality, it bestows upon you a blueprint which you can tweak in any of many ways to create an infinite number of potato salads. So, potato salad lovers, let’s talk stir-ins, shall we? We’ll show you ours if you show us yours.
~ Smidgen finely chopped flat-leaf parsley, dill, or chervil leaves
~ Spoonful coarse-grain mustard
~ Untold amounts of crisped, crumbled bacon
~ Some chopped apple
~ Little pieces of puckery pickle
~ Chopped olives—pitted, natch—of your choice
Potato Salad Recipe
- Quick Glance
- 20 M
- 2 H, 20 M
- Serves 6
- 2 tablespoons finely chopped basil leaves
- 1 tablespoon finely chopped marjoram leaves
- 1 tablespoon thyme or savory leaves
- 1/2 cup store bought or homemade mayonnaise
- 1/4 to 1/2 cup thinly sliced or finely chopped red onion
- 1/4 cup apple cider vinegar (optional)
- 2 pounds boiled or steamed potatoes, peeled if desired, chopped (about 4 cups)
- 2 hard-boiled eggs, chopped (optional)
- Salt and freshly ground black pepper, to taste
- 1. In a small bowl, stir together the basil, marjoram, thyme, and mayonnaise. Cover and refrigerate for about 2 hours.
- 2. If using the vinegar, in another small bowl, combine the onion and vinegar and set aside at room temperature for 15 minutes. Drain the onion. If not using the vinegar, just use the onion raw in the next step.
- 3. In a large bowl, combine the potatoes, onion, eggs, if using, salt, and pepper. Add as much of the mayonnaise mixture as desired and gently toss. Serve the potato salad immediately or cover and refrigerate until chilled through.
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Potato Salad Recipe © 2013 Jacqueline Goossens | Tom Vandenberghe. Photo © 2013 Luk Thys. All rights reserved.
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