Yellow potatoes such as Yellow Finn and Yukon Gold have very good flavor and texture for potato salad. Don’t use baking potatoes such as russets; they will fall apart.

　　

Ingredients

4 servings

　　1 1/2 pounds waxy potatoes (Yellow Finn, Yukon Gold, or red creamers)

　　2 eggs, at room temperature

　　1 tablespoon wine, cider, or rice wine vinegar

　　Salt

　　Fresh-ground black pepper

　　1/2 red onion, cut into small dice or very thinly sliced

　　1/4 cup extra-virgin olive oil

　　1 tablespoon chopped chives

　　1 tablespoon chopped parsley

　　

Step 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).

　　

Step 2

Drain, cool, peel, and cut into bite-size pieces. Place in a mixing bowl.

　　

Step 3

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

　　

Step 4

Cool in cold water and peel.

　　

Step 5

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

　　

Step 6

Pour over the potatoes, stir gently, and let sit for 7 minutes or so to allow the potatoes to absorb the vinegar. Add: 1/2 red onion, cut into small dice or, very thinly sliced, 1/4 cup extra-virgin olive oil.

　　

Step 7

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

　　

Step 8

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

　　

Variations

Step 9

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

　　

Step 10

Substitute 1/4 cup crème fraîche for the olive oil.

　　

Step 11

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

　　

Step 12

Peel, cut, and dress the potatoes with salt and vinegar while still hot. Sauté 2 or 3 pieces of bacon cut into small pieces. Substitute 1 tablespoon bacon fat for 1 tablespoon of the olive oil. Pour the fat over the potatoes with the herbs and bacon and serve warm. Omit the eggs or serve as a garnish on top.

　　The Art of Simple Food