Traditional 4th of July Potato Salad

Traditional 4th of July Potato Salad

It's best to start this salad 24 hours before serving if possible.  Boil 1 dozen eggs too so they have time to cool.

Ingredients

• 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 other suggested variations on the theme.  But for the traditional 4th salad, press on.

Once the base recipe has marinated add:

• 1 cup finely minced red onion
• 1 doz. hardboiled eggs-chopped
• 1.5 cups diced dill pickle
• 1/4 cup pickle juice
• 1 Tb dill weed
• 2 Tb yellow mustard
• 2 cups of mayo or 1 cup yogurt and 1 cup mayo
• Possible additions:  1/2 jalapeno-minced or 1 can of black olives –chopped or 1 cup minced celery.

Fold together and chill, allowing the flavors to meld for at least 2 hours.

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