Sharon Maiolie’s Potato Salad

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.