Use this basic potato salad recipe as a starting point for your picnic salad. You can then experiment with adding ingredients you like; consider adding peas, bacon, or ham – the sky is the limit.
3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
3/4 cup light mayonnaise
Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
Place potatoes in basket, cover pot, and reduce heat to a gentle simmer.
Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine.
Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine.
Serve, or cover and refrigerate up to 2 days.
Food Mingle Blog Alternatives and Substitutions:
- I say splurge and go with the full fat mayo – the light mayo works out, especially if you are watching your caloric intake, but the full fat may really makes this salad extra rich and creamy.
Yield: 8 servings
Source: http://www.marthastewart.com, Everyday Food, June 2007