Rhea Yablon Kennedy
I call it this because this recipe is really a guide. You can adjust the ingredients and quantities to suit your needs.
- Potatoes (red or Yukon Gold are good choices. Figure on ¾ to 1 potato per person), washed well and cubed
- Fat (this sounds kind of crude, but this is the next more important ingredient! Using 2 to 4 tbsp. per potato, go with regular or vegan mayo, olive oil, mashed avocado, or even flax seed oil)
- Vinegar (this is optional, but very good. Use 1 Tbs. per potato of balsamic vinegar, umeboshi plum vinegar, rice vinegar, etc)
- Tasties and crunchies (things like minced onion, garlic scapes, garlic, capers, chopped olives, diced celery or bell peppers, and crumbled feta cheese)
Boil cubed potatoes for about 5 minutes or until you can pierce them easily with a fork (don’t let them get too mushy!)
Drain potatoes and put in the refrigerator to cool.
In a large mixing bowl, combine your fat, vinegar, tasties, and crunchies. Mix well. Add the potatoes and fold everything together until well combined. Chill for a few hours.
For a little less choice and a little more rigor, try the Balsamic Potato Salad with Summer Herbs.