What could be more perfect for the 4th of July or for any backyard party than homemade potato salad? We have several favorites here at Bistro-to-Go: traditional with a mayonnaise base and another version in vinaigrette often known as German style. This weekend we’re making the all-American version.
Start with a nice variety of baby potato (reds and creamers are our favs). Cut into equal size pieces and put in a big pot of heavily salted water. Cook to perfection, (firm enough to hold their shape but not al dente!) drain off the cooking water, splash with some apple cider vinegar while still warm, toss, and allow to marinate while gathering the rest of the ingredients.
In a large bowl combine finely diced sweet onions, celery and scallions. Add several big dollups of mayonnaise, Dijon mustard, course grain mustard, a bit of sweet pickle relish, salt and pepper. Other ingredients can be added for interest (such as diced cucumber and green beans for example) and a variety of fresh herbs such as tarragon or dill. Right now we have an abundance of giant red mustard greens in our garden, so Richard took a big handful of the leaves and chopped them into fine long strips (“chiffonade”) and added to the mix for an extra spicy kick!
Now combine the still warm potatoes with the other ingredients. (We consider this an important step as the potatoes absorb flavors which won’t happen if they are cold.) Garnish with fresh herbs, tomatoes or chopped hard boiled egg for a beautiful presentation.
Wishing you a fabulous 4th of July weekend!