As it turns out, my wife and I both loved a local restaurant’s potato salad long before we even met. Back in the day, Mac’s Barbecue was a great place to get barbecued ribs, pork and chicken. They also had luscious homemade pies. But the potato salad was what I remember best. I went there myself many times and picked up just the potato salad at their carry out window.
ingredients for potato salad (click on any image to enlarge)
However, Mac’s is long gone, and this is now our new favorite potato salad. This one has more mustard, and some dill added to liven up the flavor. If you mash the potatoes up a bit, you’ll have the same consistency of Mac’s. I made a batch up today to go with our own BBQ chicken I’m going to fix later today.
I like the waxy red potatoes best for this salad, but your favorite salad potato will work just as well. Adding the vinegar to the still-warm potatoes adds a lot of flavor, and very few calories. I usually skip the hard-boiled egg, but one or two would also be a nice touch.
1.5 lbs red potatoes, scrubbed, unpeeled and cut into 1″ pieces
1/2 tsp salt
2 Tbs white wine vinegar or cider vinegar
1/2 cup celery, sliced
1/4 cup red onion, finely chopped
1/2 cup low-fat mayonnaise
1 tbsp chopped fresh dill (or 1 tsp dried)
1 tbsp lemon juice
1 Tbs grainy or regular Dijon mustard
1. Put the potatoes in a large pot with just enough water to cover. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, 10-15 minutes.
2. Drain the potatoes well and place in a large mixing bowl. Add vinegar while potatoes are still warm. Let them sit until cooled to room temperature.
3. To make the dressing, stir the celery, onion, and the remaining ingredients together in a small mixing bowl.
4. Add the dressing ingredients to the cooled potatoes. Stir gently until all the potatoes are coated with dressing. The salad is best when made up to a couple of hours in advance. Keep refrigerated until ready to serve.