Email to Cat      

Potato Salad

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"I hardly ever peel potatoes, believing both that there are a lot of nutrients in the skin and that the time spent peeling them is better used for making other dishes. But you certainly could do so here if you'd like the salad to be what restaurant cooks call soigné—elegant in the extreme."

List of Ingredients

â—¦  3 pounds Yukon gold or red potatoes, scrubbed and cut into eighths
â—¦  2 tablespoons kosher salt, plus more to taste
â—¦  1 cup mayonnaise, homemade or store-bought
â—¦  2 tablespoons cider vinegar
â—¦  3 tablespoons Dijon mustard
â—¦  Freshly ground black pepper
â—¦  2 celery stalks, trimmed and diced
â—¦  1 small red onion, peeled and diced
â—¦  2 slices bacon, cooked crisp and crumbled (optional)
â—¦  2 scallions, both green and white parts, thinly sliced


Recipe

Place the potatoes in a large pot and cover with water, then add 2 tablespoons salt. Set the pot over high heat and bring to a boil, then turn down the heat slightly and cook until the potatoes are just barely tender when pierced with a fork, 10 to 15 minutes.

Save about ½ cup of the potato cooking water, then drain the potatoes well and return to the pot. Cover the pot with a clean kitchen towel and allow the potatoes to steam for an additional 15 to 20 minutes.

Meanwhile, combine the mayonnaise, vinegar, mustard, and pepper to taste, and whisk to combine. Thin the mixture slightly with a little of the reserved potato cooking water, then taste it and adjust the seasonings to your liking. (If you're well and truly American, you may want to add a little more mayonnaise.)

Put the warm potatoes into a large bowl along with the celery and onion, and add the dressing to the bowl, folding everything together carefully with a rubber spatula. Add the crumbled bacon, if using, and toss. Taste and adjust the seasonings again.

Cover the bowl and place in the refrigerator for an hour or so to allow the flavors to meld, then remove and serve at or a little below room temperature, garnished with the scallions.