Around here, potato salad has gotten short shrift. Always thrown onto a menu as a late addition, and made in a hurry. But yesterday I had a revelation – I love this stuff. Made right, potato salad can be crisp, bright, and modern. My take has tons of lemon and parsley, as well as capers, though I think the real secret is perfectly cooked potatoes. You want them just tender, but not overcooked in the least, so keep a close eye as you boil them.
- 8 medium new red potatoes
- 1 small red onion minced (roughly 1/2 cup)
- 2 fresh celery stalks minced (roughly 3/4 cup)
- 1/2 cup parsley minced
- Zest and juice of 1 lemon
- 1 heaping teaspoon Dijon mustard
- 1/3 cup real mayonnaise
- 1 teaspoon salt or to taste
- 1 teaspoon fresh ground pepper
- 1/4 cup capers
Bring a large pot of salted water to a boil. Cut potatoes into even 1 1/2-inch chunks. Boil 10 minutes, or until potatoes are tender but have a little bite. Drain potatoes, set in a large bowl, and set aside.
In a small bowl, combine the onion, celery, parsley, zest and juice, mayo, and mustard. Mix to incorporate. Fold mixture in with the warm potatoes. Add the capers. Check salt, mayo, and acid levels, and adjust as needed.
I love my potato salad just after it has been made, when the flavors still stand alone, however, if left to mingle in the fridge overnight, you may find the flavor more integrated. Potato salad can be very personal, so please adjust according to your own tastes.