Potato Salad

1. 1

   Cook in salted boiling water until tender (there should be very little or no resistance when poked with a small sharp knife): 1 1/2 pounds waxy potatoes (Yellow Finn, Yukon Gold, or red creamers).

2. 2

   Drain, cool, peel, and cut into bite-size pieces.

3. 3

   Place in a mixing bowl.

4. 4

   Cook in simmering water for 9 minutes: 2 eggs, at room temperature.

5. 5

   Cool in cold water and peel.

6. 6

   Mix together: 1 tablespoon wine, cider, or rice wine vinegar, Salt, Fresh-ground black pepper.

7. 7

   Pour over the potatoes, stir gently, and let sit for 7 minutes or so to allow the potatoes to absorb the vinegar.

8. 8

   Add: 1/2 red onion, cut into small dice or, very thinly sliced, 1/4 cup extra-virgin olive oil.

9. 9

   Mix carefully.

10. 10

    Taste for salt and vinegar, and add more as needed.

11. 11

    Chop the eggs and gently stir into the potatoes with: 1 tablespoon chopped chives, 1 tablespoon chopped parsley.

12. 12

    Use 1/3 cup homemade mayonnaise (see page 46) instead of the olive oil.

13. 13

    Substitute 1/4 cup creme fraiche for the olive oil.

14. 14

    Stir in 2 tablespoons soaked, drained, and chopped capers.

15. 15

    Peel, cut, and dress the potatoes with salt and vinegar while still hot.

16. 16

    Saute 2 or 3 pieces of bacon cut into small pieces.

17. 17

    Substitute 1 tablespoon bacon fat for 1 tablespoon of the olive oil.

18. 18

    Pour the fat over the potatoes with the herbs and bacon and serve warm.

19. 19

    Omit the eggs or serve as a garnish on top.

* Per serving · 4 servings · Values may vary.