Potato Salad with a Twist, a Tiny Epiphany
I love potato salad. I make it all year round. It used to be just for picnics or large summer gatherings - boil five pounds of potatoes, peel until you can't stand the sight of them, then comes the dicing. Ergh! When suddenly, I had a minor epiphany: You don't have to make huge batches of potato salad. You can make it one serving at a time, just a single potato's worth. Duh.
Yeah, there was I thinking, but if I make potato salad just for a couple people or, gasp, just for me, what will I do with all the leftovers? I'll be eating potato salad until something really ugly happens. Well, it sounded logical at the time.
So, now I buy either Red Bliss or Yukon Gold new potatoes and nuke them for salad. Sometimes
- I like eggs mashed into my salad
- or olives, Lindsay's best or Kalamata or green and pimento stuffed
- usually something pickle-y, like chopped up pickles or capers
- or I mix part sour cream with my mayo
- or I add mustard - anything from bright yellow French's to brown and grainy
- and I slice green onions in, sometimes diced Vidalias, sometimes just chives.
I know y'all were dying to know that.