(American potatoes with mayonnaise)
Potato salad is an American picnic and barbecue favorite. The basic recipe of cooked potatoes bound with mayonnaise and served cold is also found in northern Germany. Potato salad recipes vary greatly, but here is a basic recipe you can build upon.
4 to 6 servings
- Boiling potatoes, peeled and cut into large chunks -- 2 pounds
- Red onion, thinly sliced -- 1/2
- Mayonnaise -- 1 cup
- Red or white vinegar -- 2 tablespoons
- Salt -- 1 1/2 teaspoons
- Pepper -- 1/2 teaspoon
- Add the potatoes to a large pot and cover with cold water. Add a big pinch of salt and bring to a boil over medium-high flame. Once the water comes to a boil, reduce heat to low and simmer until cooked through and tender, anywhere from 10 to 20 minutes. Once a sharp knife slips easily in and out of a test potato chunk, they're ready. Drain the potatoes in a colander and let steam dry for about 5 minutes.
- Place the potatoes and the remaining ingredients in a large bowl and stir together, lightly mashing the potatoes but leaving them mostly in chunks.
- Adjust seasoning to your taste and serve well chilled.
Potato Salad Variations
- Any number of things are added to potato salad to give it an individual touch. Here are some of the most common additions: chopped celery, peppers, scallions, pickles, bacon, ham or chicken; minced parsley or dill; sliced hard-boiled eggs; capers.
- Use sour cream instead of mayonnaise, or use half sour cream and half mayo.
- Add 1 or 2 tablespoons of Dijon mustard for a tangy bite.
- The potatoes can be left unpeeled.