Country Potato Salad
Submitted by zildjianface
Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
2 ½ hrsMost potato salads make the same mistake: they dress cold potatoes with mayonnaise and call it done. This country version uses a proper double-dressing technique that’s worth the extra step. Boil the potatoes whole until they’re nearly tender (still firm in the center, about 15 minutes), then drain and cube while still warm. Toss the warm cubes in an olive oil and white wine vinegar vinaigrette so they soak up the dressing as they cool. Warm potatoes are like sponges; cold ones repel oil and vinegar. Once the seasoned potatoes hit room temperature, add diced celery, red onion, dill pickles and black olives. The mayo dressing comes last, spiked with cayenne for a quiet heat that lingers under the tang. Hard-boiled eggs fold in gently at the end so they don’t break apart. Chill for an hour or two so the flavors merge, and serve garnished with fresh watercress or parsley. The dill pickles and olives are the signature country additions that lift this above standard mayo salad.
Pro Tips
- Yukon Gold or new potatoes hold their shape best after cooking. Russets fall apart and turn the whole salad mushy.
- Salt the cooking water aggressively (a tablespoon of kosher salt as the recipe says). Most of it drains away, but the potatoes absorb enough to season them from the inside.
- The double-dressing technique (vinaigrette while warm, then mayo when cool) is the key. Don’t shortcut it.
- Make the salad a few hours ahead. The flavors merge and improve with time. Don’t make more than a day ahead though; the texture starts to break down.
Variations
- Swap green bell pepper for the celery for a different crunch and color, as the recipe suggests.
- Add 4 strips of cooked, crumbled bacon for a smoky country variation.
- Use Greek yogurt for half the mayo to lighten the dressing without losing creaminess.
Ingredients
Directions
Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until potatoes are nearly tender but still firm in center, about 15 minutes.
In large bowl, whisk olive oil, vinegar, salt and pepper.
Drain potatoes, and when they are cool enough to handle, cut into 1-inch cubes. Place potatoes in bowl with vinaigrette, toss until coated with mixture; let cool.
When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughly incorporated.
In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables are coated with mayonnaise. Add eggs to salad and toss gently. Chill 1 to 2 hours before serving.
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