potato salad

Potato salad is one of my perennial summer obsessions. There are enough delicious variations that it's possible to go a whole summer without having the exact same one twice.

This is a traditional version, and it's the recipe I go for when I want a basic old fashioned potato salad. It doesn't have any fancy ingredients, and the generous amount of celery gives it a nice crunch.

2-3 lbs. potatoes (I like Yukon Gold)
1/2 cup chopped onion
3 stalks celery, diced
3/4 cup mayonnaise (or a little less)
2 T red wine vinegar
2 T yellow mustard
1 t sugar
1 t salt
3/4 t black pepper

Peel and cut the potatoes into small chunks. Place them in a large pot and cover with salted water. Bring to a boil and cook 6-8 minutes until they're firm, yet tender. Drain, and rinse under cold water.

Whisk together the remaining ingredients. Stir in the warm potatoes. Cover and chill, overnight if possible.

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