Most people have a recipe for this summertime staple, but is it any good? The key to a flavorful potato salad is to cook your spuds in salted water so they end up seasoned, not bland. This most basic version can easily be adapted to suit a variety of tastes—swap in a different mustard, add a few drops of hot sauce, or try new mix-ins such as pickle relish, hard-boiled eggs, or even blue cheese!
Regan Burns Cafiso
|1 1/2 pounds small yellow or red potatoes||1 teaspoon apple cider vinegar|
|Coarse kosher salt and freshly ground pepper||1/4 teaspoon sugar|
|1/4 cup mayonnaise||1 celery stalk, chopped (about cup)|
|2 tablespoons plain yogurt||1/4 cup finely chopped Vidalia onion|
|1 tablespoon country-style Dijon mustard|
Place potatoes in a medium saucepan and cover with cold water; add a tablespoon of salt. Bring to a boil over medium-high, then reduce heat and simmer until potatoes are just tender, about 15 to 20 minutes. Drain well and spread on a baking sheet to cool 20 minutes.
Meanwhile, combine mayonnaise, yogurt, mustard, vinegar, and sugar in a mixing bowl; season with salt and pepper. When potatoes are cool enough to handle, halve them (quarter larger ones) and gently fold into the dressing. Chill for 15 minutes, then fold in celery and onion. Taste and adjust seasoning if needed.
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