Biff's Potato Salad
I've never really made potato salad from scratch until this year.
Usually I'll just buy some from Larry's when I feel like serving it
during a summer party. But a couple of months ago, Laura brought some
potato salad to a dinner we were hosting and it was incredible. I asked
her how she made it and she said she just combined an all-American
potato salad recipe with a German potato salad recipe. So I took her
advice to heart and created a potato salad of my own by picking and
choosing from several other recipes.
4 large potatoes (I like the Yukon Gold, but Russet works too)
1 tsp salt
4 tbs cider vinegar
4 large hard-boiled eggs
4 slices bacon
1 medium sized sweet onion
1 cup mayonnaise
¼ cup chopped fresh parsley
8-10 cornichons, chopped
1 tsp dry mustard
½ tsp celery seed
½ tsp paprika
fresh ground pepper
Place potatoes (with skin) in 8-quart stockpot with enough water to
cover potatoes. Bring to boil over high heat, add salt, and reduce
to a simmer. Cook until potatoes are tender. Drain water. While
hot, place potato (one at a time) on cutting board and cut potato in
half. Peel skin away with a butter knife (it should pull right off).
Dice and place in small bowl. Drizzle 1 tbs vinegar over diced potato,
toss gently, and then place in large mixing bowl. Repeat for each
potato. (Use less vinegar - ½ tbs per potato - if a milder
vinegar flavor is preferred... I like a strong vinegar "bite").
Meanwhile, cook bacon slices and chop. Add to mixing bowl. Reserve 1
tbs bacon grease in pan. Finely chop onion and sauté in bacon
grease until translucent but not soggy (i.e. still crunchy). Add to
mixing bowl. Chop hard-boiled eggs and add to mixing bowl and lightly
toss to combine.
In smaller mixing bowl, blend mayonnaise, chopped fresh parsley,
cornichons, dry mustard, celery seed, paprika, and freshly ground pepper
(to taste). Add to potatoes and mix to combine. Refrigerate for a few
hours and serve cold.
|