For the most part, I feel that way still, but I’ve learned there are more versions of potato salad than I’d ever known. While there’s the supermarket variety–overcooked potatoes thick with mayo and not much else–there are versions with and without eggs, pickles, onions, mustard, or vinaigrette.
This is a gorgeous potato salad. Perfect at a barbecue, picnic, or potluck, this salad also makes a fabulous addition to lunch. It feels just a little fancy with thin slices of potato (especially when you use several kinds of potato!) and thin, crisp-tender green beans. Coated with a simple vinaigrette, and finished with a little fresh dill, it looks as lovely as it tastes.
I certainly don’t claim this as the only great potato salad out there–I’m learning that potato salad simply means a salad with potatoes in it–it’s quite good. Probably the best I’ve tasted. Everyone has their own favorite, but you should add this one to your rotation.
A few notes on the recipe:
- I really think adding something pickled is essential to this recipe, so I recommend not skipping it. I love Bubbie’s brand dill pickles. They’re sold refrigerated and get their tang from being cultured. This makes them probiotic, meaning they’ll nourish your digestive tract like yogurt would. Capers or cornichons also work. Use your favorite!
- Confession: I actually don’t love eating raw red onions, but I think they give an AWESOME flavor to this salad without killing your breath for a year. I keep them in long strands that are easy to slide to the side if I don’t want to eat them. If you prefer a tiny dice to distribute that flavor even further, go right ahead!
- This recipe will make more vinaigrette than you’ll likely need. Toss it in with green salad our pour some over grilled chicken. It will keep in the refrigerator about 1 week.