I’ve sampled a lot of potato salad over the years, at restaurants, neighborhood delis, or made by friends.  I’m always a little surprised at how many ways there are to make it — with vinegar, mustard, with or without mayonnaise, for example.  But I still prefer the recipe I watched my mother make when I was a child, and the only change I make is substituting red onions for yellow onions because they’re a little sweeter and add a pop of color. People usually associate potato salad with summer picnics but my family makes it year-round. — L. Weal

INGREDIENTS
1 pound new potatoes (about 4 medium)
2 hard boiled eggs, chopped
1 small (4 ounce) red onion, diced
1 cup mayonnaise
1/2 cup sweet, or India, relish
kosher salt
ground black pepper
Optional:
paprika

TOOLS
medium (3-quart) pot
colander
cutting board
peeler
chef’s knife
medium (3-quart) bowl

METHOD
1. Place potatoes in pot and cover with water.  Boil, over medium heat, until potatoes are fork tender — about 30 minutes.
2. Drain into colander and refrigerate until cool enough to handle — about 20 minutes.  Peel and slice into cubes.
3. Combine cubed potatoes, eggs, and onion in bowl.
4. Add mayonnaise and relish. Season with salt and pepper. Mix well.
5. Refrigerate until chilled — at least 30 minutes.
6. Garnish with paprika, if using.

NOTES & TIPS
• New potatoes are medium-sized red, white, or gold potatoes; sometimes called “creamer” potatoes. Avoid using larger russet potatoes; sometimes called “Idaho” or “baking” potatoes — their mealy texture is not firm enough for potato salad.
Variations: Mix in chopped, cooked ham or top with crispy bacon.

READY IN
90 minutes

YIELD
4 – 6 servings