Potato salad seems easy to make in a few steps: boil baby potatoes, add mayonnaise and herbs, and mix them together to serve with a pinch of seasoning. The basic recipe and method are simple enough, but Kenzi Wilbur of Food52 says, "Potato salad’s beauty is not in its technique." Sharing her mother's beloved recipe online, Kenzi said that this potato salad stands out because it is truly creamy, thanks to a few ingredients.
A combination of olive oil and mayonnaise makes the dressing "burly and rich," unlike some recipes that lack depth and dimension. As for its flavours, a versatile array of green herbs, pickled cornichons, and hard-boiled eggs complement the potato base, all taking just 15 minutes to prepare and another 15 to cook . This potato salad is ideal for whipping up to accompany a last-minute spring barbecue, but you can also make it in bulk and keep it in the fridge for a day or two.
The flavours may taste better this way, as they have plenty of time to meld together. Ingredients 900g baby potatoes, scrubbed and the larger ones halved Two tablespoons of apple cider vinegar Quarter cup olive oil Quarter cup best-quality mayonnaise (homemade or store-bought) One tablespoon wholegrain mustard Three tablespoons finely chopped red onion Third cup chopped cornichons Two hard-boiled eggs, peeled and chopped Quarter cup chopped fresh herbs Salt to taste Quarter cup thinly sliced radishes Chives and chive blossoms, for finishing, optional Method First, boil the potatoes i.
