Tuesday, September 15, 2009

Tri-Colored Potato Salad

Over the Labor Day weekend, my man and I wanted to make potato salad for our BBQ. I'd never made potato salad before. It seems to be one of those dishes that is often bland and boring. But we put our tastebuds together and came up with this simple but tasty version. We were really happy with it. It was also really nice to make one dish ahead of time that was ready to serve right out of the fridge. I found a bag of red, gold and purple potatoes already packaged together at Trader Joe's - beautiful! Using a variety of potatoes adds an extra dimension both visually and texturally.
  • 3-4 pounds mixed baby potatoes (red, gold, purple)
  • 1/3 cup mayonnaise
  • 2 tablespoons grainy deli mustard
  • 2 tablespoons unseasoned rice wine vinegar
  • 1/4 teaspoon celery seed
  • 1/4 cup finely chopped red onion
  • 1/4 cup diced dill pickle
  • Salt

Bring potatoes to boil in a large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 12 minutes. (Note: You want the potato to slide easily off a fork when pierced but not so tender that the potato crumbles when pierced.)

Drain and rinse with cold water. Let stand until cool enough to handle, about 20 minutes. Cut potatoes into bite sized chunks.

In a small bowl, whisk mayonnaise, mustard, vinegar, and celery seed together. Pour dressing over potatoes. Add in onion and pickle. Toss gently. Salt to taste. Chill for 2 hours before serving.

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