Although a sidekick, a well-made potato salad could become the star of any BBQ or picnic.
Potato salad can be as simple or as complicated as you wish. Serve it as an accompaniment to grilled fish, add some ripe tomatoes and you have yourself a light lunch. If you wait to add the salt until just before serving, any leftovers will taste fresh for at least two days. Be sure to use a waxy-textured potato such as Yukon Gold.
Makes about 5 cups
4 large waxy-textured potatoes
1 tablespoon cider vinegar
¾ cup chopped onion
1 hard-boiled egg, chopped
⅔ cup diced celery (about 1 large stalk)
⅔ cup mayonnaise
2 or 3 teaspoons fresh lime or lemon juice
Gently boil the potatoes in a large pot of water until cooked through when tested with a knife point. Drain and peel them. Put the potatoes in a bowl of ice water until they're cool enough to cut into ½- to ¾-inch cubes. While still warm, toss with the cider vinegar. Stir in the onion, egg, and celery. Toss with the mayonnaise and citrus juice. Season with salt to taste. Refrigerate for at least 30 minutes before serving to let the flavors meld.From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.