Yes, potato salad in late autumn. One of the problems with shopping at Costco is that you have to buy a lot of things in bulk and we bought hamburger patties so I decided to make potato salad to go with it.
This recipe surprised me because it uses red vine vinegar and I had never seen anyone use that ingredient in potato salad before.
It came out exceptionally well and I learned a few things too.
Ingredients
- 2 pounds Yukon Potatoes or New Potatoes (I used Yukon)
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Kosher Salt (or 1/2 Teaspoon Table Salt)
- ½ teaspoons Ground Black Pepper
- 3 whole Boiled Eggs, Diced
- 3 Scallions, Sliced Thin
- 1 stalk Celery, Diced
- ¼ cup Sweet Pickle (not Relish), Diced
- ½ cup Mayonnaise
- 2 Tablespoons Dijon Mustard
Directions
- Clean potatoes then place them (whole) in a 5- to 6-quart pot.
- Cover with water and bring to a boil. Put a lid on the pot then simmer stirring once or twice to ensure even cooking until a thin-bladed knife inserted into the potato can be removed with no resistance, 25 to 30 minutes for medium potatoes and 15 to 20 minutes for smaller potatoes.
- Drain the potatoes then rinse them under cold water and drain again.
- While the potatoes are still warm, cut them into 3/4-inch cubes with a serrated knife.
- Â Layer them in a medium bowl and sprinkle with the red wine vinegar, salt and pepper as you go along.
- Refrigerate the potatoes while preparing the remaining ingredients.
- Mix the remaining ingredients with the potatoes and refrigerate until ready to serve.
That’s it! Pretty simple. I still consider myself a “basic” cook so one thing I didn’t know that I learned was that I could boil potatoes whole. Whoduhthunkit????
.Be careful not to burn yourself when you cut the potatoes. Let them cool a bit.
Since I like mustard, I probably should have added a little bit more to the salad.
 This recipe is courtesy of Tasty Kitchen
