I have been thinking about potato salad, which I generally do not enjoy, for a dinner party coming up and this one below doesn't look too bad. I actually prefer my potato salad to be very simple and in the UK when I did make them, I just added mayonnaise, onion and seasonings. I don't generally eat those salads which include all kinds of pickles and/or hard boiled eggs or lots of other stuff. There was a place in North Carolina where we could get a good potato salad but they don't exist any more sadly. The upshot of this is I think I might try this one. As for home made mayonnaise, since I discovered Hellman's tasted exactly the same as the home made mayonnaise I had been making for years, I have never bothered to make it. Hellman's is full of fresh ingredients not chock full of chemicals. Spike Mendelsohn was on GMA this morning basically making burgers which I found way too overloaded but one of the GMA hosts said she didn't eat potato salad but liked this one, 'nuf said. Spike Mendelsohn's Farm-Fresh Potato Salad From the Kitchen of Spike Mendelsohn
Servings: 4 Who doesn't love potato salad? If you raised your hand, we can't be friends. Here's a fresh, basic recipe that goes with any meal. You can make this one day ahead. Ingredients 5 pounds Red Bliss potatoes, washed and each cut into eighths Sea salt 2 cups Homemade Basic Mayonnaise (I will be using Hellman's) 1 cup sherry vinegar 1/2 cup extra virgin olive oil 2 tablespoons whole-grain mustard 1 small red onion, diced 2 stalks celery, chopped 5 garlic cloves, crushed 1 bunch fresh thyme, chopped 1 bunch fresh parsley, chopped Freshly ground black pepper Directions Put the potatoes in a large pot over high heat, cover with water, and season with salt. Bring to a boil, reduce the heat to low, and cook until the potatoes are fork tender, 15 to 20 minutes. Drain and set aside to cool.
Meanwhile, in a large bowl, stir together the mayonnaise, vinegar, oil and mustard until well combined. Add the onion, celery, and garlic and mix until well combined. When the potatoes are cool enough to handle, cube them and add to the bowl. Add the thyme and parsley, season with salt and pepper and toss. Serve immediately.