In anticipation of all of the summer picnics ahead, we're looking for your best potato salad this week. It can be German-style with mayo, or tossed in an oil and acid-based dressing. The type of potato you use, as well as any additional ingredients, are up to you!
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Mayonnaise, red potatoes, lemon, Dijon mustard, and garlic.
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First you slice the potatoes in half.
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Dress them with oil, salt and a lot of pepper.
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Mix 'em up! Merrill's starting the dressing -- we'll get to that in one sec.
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Spread them in a casserole dish or on a baking sheet. Then roast them!
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The foundation of the dressing is mayonnaise, Dijon mustard, lemon juice and olive oil.
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But it's the garlic that brings it to life.
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Merrill flips the taters!
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In the left corner, we have lean and mean caramelized potatoes. In the right, we have a ferociously garlicky dressing.
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They enter the ring, and hug.
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And everyone is happy.
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Thirschfeld calls for baby Yukon Gold potatoes, which have a lovely texture for potato salad.
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Scallions submit to the knife, once again.
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Merrill chops, while Amanda consults the recipe. Teamwork!
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Behold, the secret ingredient that really makes this recipe sing.
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Of course, we can't forget about the dill!
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Or the mayo...
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Come to think of it, each and every ingredient is key to the success of this recipe.
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The dressing awaits.
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After they're boiled just until tender (check out thirschfeld's great description of how to tell when they're cooked), the potatoes need to cool completely.
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Amanda quarters the cooled 'taters.
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And plops them into the bowl of dressing.
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A gentle fold, and it's time to eat!
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