There is no such thing as really bad potato salad. So long as the potatoes are not undercooked, it all tastes pretty good to me.
I love good potato salad. Do you?
Everyone has their own favorite recipe for potato salad so the only reason I presume to give a recipe for it here is that my gal Nathalie Dupree's recipe has been our family favorite for two decades, and her technique in making it is different from most.
Here's her recipe with a few of my own additions.
Boil new potatoes until tender and drain on tea towel. I agree with Laurie Colwin about undercooked potatoes so I err on the side of overcooked.
While potatoes are cooking chop 6-8 ribs of celery and one large onion. Lots of nice fresh celery leaves chopped is a plus.
[If you love celery leaves as much as I do, this really helps to keep them pretty longer: before putting celery in the fridge after buying it, cut off the tops that have nice leaves and plop them in a bowl of cold water while you're putting other groceries up. Change the water a few times, dry well with a tea towel, wrap in paper towel and put in plastic bag or covered bowl in fridge to use as needed.]
Peel potatoes while still hot and put on top of the chopped onion and celery. I crosswise slice them with a knife while still warm in the bowl and then pour over equal amounts of a good apple cider vinegar and olive oil, about a 1/3 cup of each.
Season with salt and pepper and chill in fridge overnight or at least 2-4 hours.
Stir in 1 cup of mayonnaise and refrigerate another two hours. [I also then add hard boiled eggs, cubed, and sliced olives, and extra mayonnaise if needed.]
Just before serving stir in a few tablespoons of sour cream. Dust with paprika if you like it as much as I do. Delicious!
And how about some Caesar-crusted Crispy Chicken Strips on lettuce to go with it?
Combine 1/2 cup of Caesar dressing with 1/4 cup buttermilk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 2 pounds of chicken strips and toss to coat.
Combine 1 cup Japanese panko, 1/2 cup flour, and 2 tablespoons dried parsley.
Dredge chicken in breadcrumb mixture, pressing crumbs in gently. Place on baking sheet. Chill at least 30 minutes in fridge.
Cook chicken in batches in coconut oil, not crowding, 3-4 minutes on each side till golden brown. Drain on paper towels.
Serve warm with Caesar dressing on Romaine leaves. [My favorite container for mixing a vinaigrette or dressing is a jam jar with handle from a thrift store!]
How are you doing this week? Anyone else feeling kind of jittery lately? When I realized it had been 39 days since I'd left our property, I asked RH to take me for a drive in the country.