Dina's Potato Salad

Not to brag, but do I get rave reviews for my potato salad, even from people who claim they "don't like" potato salad. It's especially tangy and tasty, and after years of doing the same thing I finally stumbled upon my own secret. My potato salad success is actually the product of sheer laziness. You see, I prepare it the same day as it's being served. So inevitably, I'm rushing the process along. The potatoes are still warm when I add the onion and other ingredients. This causes the onion to cook ever so slightly and the mayo to merge with the potatoes. The whole thing inevitably turns out too mushy - but it brings out quite an exquisite flavor.

I once did it "the right way," chilling the potatoes in advance. And it tasted like that potato salad that nobody likes to eat! So here's my technique.

Ingredients:

10 Yukon Gold potatoes

one large glob of mayonnaise (let's say 3/4 cup)

one small onion, diced

large squirt of mustard

shot of vinegar (white or red wine vinegar both work)

sprinkle of sugar, to taste

salt and pepper, to taste

Instructions:

Scrub, peel and cut the potatoes in half longways, then slice up the halves. (Sometimes I'm so lazy I don't even peel the potatoes -- and it STILL turns out delicious!) Boil the potatoes in water until soft.

While potatoes are boiling, chop up your onion and gather together other ingredients.

When potatoes are done cooking, remove from the pot of water and drain well. Place in a large bowl and add the onion. Glob in some mayonnaise (play with the amount until it feels right to you. I don't like my foods overly mayo-ey, but that's my personal preference. If you add a little at a time you can get it to your liking). Splash in some vinegar, just a splash. Squirt in mustard - spicy or yellow, either is fine. Get a soup spoon and sprinkle in a spoon of sugar, then add a few pinches of salt and pepper. Stir it all together well. Give it a taste to make sure the flavor is right - if not, add sugar, or more mustard, or more salt, etc.

Chill for several hours until ready to serve. If you're in a rush like I usually am, put the covered bowl of potato salad in the freezer and that will speed up the chilling time.

Serves: 10-12.

Submitted by: Dina Giolitto
http://wordfeeder.com

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