There are myriad variations on potato salad. Here in the U.S., potato salads typically have a heavy mayonnaise or salad dressing holding things all together — with sometimes heated disputes over whether or not any mustard should be included. 😉
Folks tend to get serious about their ‘tater salad.
My mom makes a potato salad unlike I’ve ever had or seen anywhere else — she peels and mashes the potatoes, but seasons them with vinegar, dill pickle, mustard, and the like. It’s like a cold, tangy mashed potato salad.
I sometimes make a more traditional salad-dressing based potato salad (which, of course, I lighten up by using reduced-fat salad dressing — and using as little of the salad dressing as possible).
- It’s lighter than its mayo or salad dressing based counterpart
- It’s tasty chilled or at room temperature — no worrying about the potato salad spoiling in the heat!
That last point is especially of issue on days like today, where we’ve reached a high of 104F/40C (and it’s not even officially summer yet, folks!).
Potatoes are a good source of Vitamin C, Vitamin B6, Potassium, and Manganese. Whip this quick and easy potato salad up ahead of time and just let it hang out in the ‘fridge ’til you’re ready to enjoy.
Vinegar and Oil Potato Salad (Make as much or as little as you want; number of servings depends upon amount of potatoes. Keeps well for several days in the ‘fridge.)
- Desired amount of potatoes (I generally prefer to use smaller, red potatoes, but you can use any potato you like)
- Celery to taste (I usually use at least one stalk for 1 1/2 pounds of potatoes)
- Onion to taste (I prefer red onion, but yellow or white will work, also — I usually use 1/4 to 1/2 an onion for 1 1/2 pounds of potatoes)
- Dill weed to taste
- Vinegar to taste (suggest red wine, but apple cider or white distilled vinegar will be tasty, also — or give it a slightly sweet taste with some balsamic vinegar)
- Oil to taste (suggest canola, but olive will work, also)
- Salt and pepper to taste (I like coarse-ground sea salt and coarse-ground black pepper)
- Scrub potatoes well. (I prefer to leave the skins on.) To ensure even cooking, if there are any potatoes that are significantly larger than the others, cut them as necessary so that potatoes are relatively uniform in size.
- Place potatoes in a medium to large-sized saucepan and cover potatoes with water. Salt water if desired. Bring to a boil. Reduce to simmer/low boil and cook until potatoes are just tender — about 15 minutes or so.
- Pour out hot water and fill pot with cool water. Let potatoes sit in cool water (provide a few fresh cool water rinses if necessary) until they’re cool enough to handle.
- Scrub celery and cut into slices.
- Slice onion into quarters and cut into thin slices.
- Once potatoes are cool, cut into desired-sized chunks (I like to leave them pretty good-sized).
- In a medium to large-sized bowl, place potatoes, onion, and celery.
- Season generously with dill weed. Season to taste with salt and pepper.
- Drizzle with some oil and bathe with some generous lashings of vinegar.
- Toss gently. Add additional seasonings as desired, but remember that flavors will develop over time.
- Let it hang out in the ‘fridge — or on the counter! (remember, no mayo or salad dressing spoilage to worry about!) — for an hour or more for flavors to meld before serving.
- Leftovers will keep in refrigerator for several days.
This tastes so yummy, you may even decide you want folks to call you “Tater Salad,” à la the comedian Ron White 😉
Sorry, embedding has been disabled for the video, but here’s the link: http://youtu.be/u7WLfY2455o