Categories: Salad- Salad Dressings- Slaw
Ingredients
- 2 lbs. large Yukon Gold Potatoes, or other waxy, boiling potatoes
- 2 Tbsp. cider vinegar
- 1/3 cup chicken stock or potato cooking water
- 2/3 cup finely chopped onion
- 1/2 cup finely chopped celery
- 3 or 4 slices crispy cooked bacon, chopped or crumbled
- 2 to 3 Tbsp. finely chopped pickle, sweeet or dill
- 2 hard-boiled eggs, peeled and sliced thin
- 3 Tbsp. or so finely chopped fresh chives or scallions, including a bit of their tender green
- Salt and freshly ground white pepper
- 1 cup or so mayonnaise, homemade if possible
- Sour cream (optional)
- For Garnishing:
- Crisp whole red-leaf or other lettuce leaves
- Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (opt.)
Directions
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Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
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Put the slices in a saucepan with water just to cover and 1 1/2 tsp. salt per quart of water. Heat to simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through.
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Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes.
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Transfer the potatoes to a large bowl. Stir in the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
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Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended.
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Taste the salad and add more salt, pepper, or mayonnaise as needed. Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning
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again.
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To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.