(American potatoes with mayonnaise)
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.