Ever-Popular Potato Salad

Ingredients

 * 2 lb potatoes
 * 2 tbsp olive oil
 * 2 tbsp lemon juice, lime juice, or vinegar
 * 2 tsp Dijon mustard
 * salt and pepper
 * scallion

Directions

 * 1) Smaller potatoes are best, but whatever you’ve got will be fine! If you’re using very large potatoes, chop them into halves or quarters to speed up the cooking—or dice them into bite-sized pieces if you’re really in a hurry. Otherwise, keep the potatoes whole.
 * 2) Cover the potatoes with water in a large pot with a lid. Bring the water to a boil over medium-high heat, then turn the heat down to medium and set the lid askew so that steam can escape.
 * 3) After about 25 minutes, try piercing the largest potato with a fork. If the fork pierces the potato easily, it’s fully cooked. If not, boil for 5 more minutes. It’s fine if they’re a little overcooked, but undercooked potatoes are awful.
 * 4) Drain the water. Once the potatoes are cool enough to handle safely (but still warm), roughly chop them into bite- sized pieces, if you haven’t already.
 * 5) In a large bowl, mix the olive oil, citrus juice or vinegar, mustard, salt, and pepper. Whisk it briskly until the liquid is blended. If you don’t have a whisk, simply whip with a fork.
 * 6) Throw the potatoes into the bowl and stir to coat them in the dressing. Add a generous amount of salt as you stir. Potatoes are very bland without salt! Then let them marinate for 10 minutes.
 * 7) Chop a handful of scallions and sprinkle them over top. Toss the salad once more, then taste and adjust the salt, pepper, and vinegar as you see fit.
 * 8) This keeps very well and travels nicely to a picnic or potluck. Have fun

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