Marinated Potato Salad Base

Ingredients

Make the first stage of this recipe a day before serving if possible.

• Cut 3-4 lbs of red or Yukon potatoes into 1/2 inch cubes
• Use a steamer to cook the potatoes until they're tender but still holding together. You don’t want mushy potatoes.  I start with 10 minutes and continue to check them every 2 minutes until they're done to my liking. You don’t want them to be crunchy either.
• Pour the marinade below into a large bowl
• Once the potatoes are steamed pour them over the marinade in the large bowl and stir
• Let it cool for about 15 minutes before placing in the fridge.
• Chill for at least 5 hours, preferably overnight.

Marinade:

• 6 Tb red wine vinegar
• 1 tsp sea salt
• 1.5 tsp black pepper
• 1/2 tsp dry mustard
• 2 cloves garlic-minced
• 1 cup olive oil
• 1 purple onion--minced

All of the potato salad recipes are written with a minimum of salt.
Adjust the seasoning after the salad has had a chance to meld for a few hours in the refrigerator.

This is a potato salad "base".  See the left hand column for some suggested variations on the theme.

This is the perfect time to add crunchy julienned veggies so they have time to marinate in the vinaigrette.  It will also take the bite out of julienned radish and turnips.  These veggies add to the pleasure of eating a potato salad with a bit of crunch and lots more fiber! (radish, spring turnips, kohlrabi)

A new option for 2018:  Arugula Blue Cheese Green Sauce, mighty fine!

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