Three things are necessary for a good potato salad: good potatoes cooked well, a collection of yummy savory ingredients, and a dressing to blend it all together.
I happen to like the version where the savories are celery and pickles and eggs and the dressing is mayonnaise. Sally does not. So I made her this one, instead.
The potato salad with no mayonnaise
12 - 16 medium red potatoes, washed, trimmed and quartered
1 tbsp olive oil
1 tsp chopped fresh sage leaves (just because it's what I happened to have, but you can use other herbs. I'm also of the opinion that garlic is great in a salad like this!)
salt and pepper
Toss together and roast at 350 degrees until beginning to brown, about 45-60 minutes. Cool.
1/4 c olive oil
1/4 c vinegar of your choice (we used unprocessed cider vinegar; it is soooooo good for you)
1/4 a small red onion, diced very fine
A handful of each of the following: bacon pieces, pine nuts, parmesan cheese, chopped pepperoncini
Mix it all together with the potatoes. The longer it sits, the yummier it gets. And I would say it places you at only the very lowest risk for salmonella -- also a big plus for hot summer days and picnics.
I am now thinking some artichoke hearts would have been divine in this salad. Maybe next time.
Sally's cake this year was a lemon pound cake from Everyday Food. Appropriate since Sally got me my subscription. I love, love, love that magazine. But I can't find the recipe on their site. It will have to wait until another time.
Enjoy your potato salad!