The first time I tasted this potato salad, I knew I was in love. I didn't quite realize that it would become my go-to recipe for any time I made potato salad, which it has. There are a thousand ways to make potato salad, and I like a great many of them, but the simplicity of this one has me hooked. If you invite me to a picnic or backyard barbecue, this may be what I bring. I prefer to make this at least a day ahead, and I like it really moist, so sometimes I stir up extra sauce if it doesn't look wet enough.
Though I got this recipe from my friend Sharon, and she lays no claim to its creation, I still think of it as hers. Maybe one reason I like to make it so often is the memories it brings to mind...
12 C peeled and cubed Gold Potatoes
½ c minced Red Onion
½ C Extra Virgin Olive Oil
1/3 C Apple Cider Vinegar
2 Tbsp. Dijon Mustard
2 Tbsp. Mayonnaise
1 ½ tsp. Salt
½ tsp. ground Black Pepper
Cook potatoes, covered, in boiling water, 10 minutes or
until tender. Drain well and cool.
In a large bowl, combine potatoes and onion. In a small bowl, whisk together the remaining
ingredients. Pour over potatoes and
onions, tossing gently to coat. Cover
and refrigerate.
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