Potato Salad, Good & Evil

I love potato sald, not the least because you can make a big ol’ batch and it’ll just get better for the couple of days it survives. I often get asked for my recipes, so here they are, mayo based and vinaigrette. Both of these are best made at least 8 hours before service, or over it, so the flavors can do their business.

Citrus Vinaigrette Potato Salad
10-12 medium Potatoes, (I like to mix white, yellow, red & blue for special occasions).
2 Slices thick cut, smoked Bacon
2-3 Green Onions
1/2 Red Bell Pepper, (Orange or yellow are fine too)
3-4 stalks Cilantro
5-6 stalks Garlic Chive, (Use one clove garlic and a small wedge of shallot as an alt.)
1/2 teaspoon Dill Weed
1/4 teaspoon Celery Seed
1 fresh Lime
1 fresh Lemon
1 Tablespoon Apple Cider Vinegar
Extra Virgin Olive Oil
Sea Salt
Fresh ground Pepper

Rinse and boil potatoes until fork tender, but not mushy.

Fry bacon until nice and crisp; set in paper towels to soak up excess grease.

Plunge spuds into ice water and shock for about a minute. Transfer to a colander and allow to thoroughly drip dry while you continue prep.

Rinse, remove ends, tops, seeds, etc and dice green onions and red pepper. Chiffonade cilantro and garlic chives.

Cut potatoes into roughly 1/2″ chunks. Dice bacon.

Combine potatoes, bacon, onions, red pepper, garlic chive, and cilantro in a large mixing bowl and combine well. Season with salt and pepper as you see fit.

Juice lemon and lime into a small mixing bowl. Add vinegar, then add enough oil to achieve a 3:1 oil to citrus/vinegar ratio. Add dill weed and celery seed and whisk to incorporate.

Pour dressing over salad and mix thoroughly. Cover and refrigerate for at least 4 hours and up to overnight.

While the oil based salad is light and herby, when I make may based salad, I’m looking for unctuous, creamy goodness.

Mayo Based Spud Salad
10-12 medium potatoes
1/2 Sweet Onion
3 Hard Boiled Eggs
15-20 medium Black Olives
2-3 Dill Pickles
1-2 cloves Garlic
1 Tablespoon Capers
1 to 1 1/2 Cups Real Mayo
1 Tablespoon Dijon Mustard
1 teaspoon Creamed Horseradish
Sea Salt
Fresh ground Black Pepper

Rinse and boil potatoes until fork tender, but not mushy.

Boil eggs until hard boiled, about 10 minutes.

Plunge spuds and eggs into ice water and shock for about a minute.
Transfer to a colander and allow to thoroughly drip dry while you continue prep.

Rinse, skin and fine dice onion, olives, and pickles.

Mince garlic and capers.

Cut potatoes and eggs into roughly 1/2″ chunks.

Combine potatoes, eggs, opinion, olives, capers, pickles and garlic in a large mixing bowl; season with salt and pepper.

In a small mixing bowl, combine mayo, mustard, and horseradish thoroughly.

Spoon dressing onto salad and gently incorporate thoroughly. Cover and refrigerate for at least 4 hours and up to overnight.