This Labor Day: Please Don’t Put Raisins in Potato Salad
This Labor Day: Don't Put Raisins in Potato Salad
Aside: If You're fancy, add (chopped) Castelvetrano olives. Trust me.
Labor Day is 3 sleeps away.
Labor Day is also probably the last time of year for the ubiquitous "summer cookout". It's important that if you are invited to attend or are hosting a cookout yourself, that the last big fete of the summer is as fabulous and as scandal-free as possible.
"As possible" Is Relative.
There are some things that can't be helped. You can't help it if one of your relatives "spills" waaaaaay too much about their private lives because they have had way too much "sauce" in the improper ratio of water and food.
There are plenty of potentially "scandalous" scenarios that you will not be able to help as an ordained "Cookout Captain". But what you can help is making sure there is no scandal with your potato salad.
Rather than explain the merits of why one should keep raisins (or blueberries) out of one's potato salad, and potentially rehash the whole SNL summer of 2018, my contribution to protecting you from a major Labor Day cookout faux pas is to share a recipe from The CookOut Queen herself, Martha Stewart from MarthaStewart.com.
- 4 pounds russet potatoes (about 8 potatoes)
- 1 tablespoon plus 2 teaspoons salt
- 3 tablespoons cider vinegar
- 3 large eggs
- 1 cup mayonnaise
- ½ teaspoon celery seed
- 1 teaspoon dry mustard
- ½ teaspoon freshly ground black pepper
- 3 stalks celery, cut into ¼-inch dice (¾ cup)
- 1 red bell pepper, cut into ¼-inch dice (½ cup)
- 1 medium onion, finely diced (½ cup)
- 10 cornichons, cut into ¼-inch dice (¼ cup)
- 3 scallions, thinly sliced (½ cup)
- 2 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon paprika
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander.
Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot.
Drizzle with vinegar:
Drizzle the potatoes with vinegar; set aside.
Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover.
Peel and cut eggs:
When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine.
Chill and serve:
Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
Happy Labor Day!