All-American Potato Salad

Eggs and potatoes

1. Potato salad is easy to make, but it takes some attention and prep. The amounts and proportions are quite flexible and can vary widely. And set aside a little of each vegetable to garnish the dish. I chose pink-skinned potatoes with white flesh — they worked best.

2. Hard-boil the eggs, about 10 minutes from when the water boils. I recommend adding 1 tsp salt (6 g) to the water so the eggs won’t leak if a shell cracks. Cool the eggs under cold running water, then peel.

   

3. Boil the potatoes in cubes. Peel the potatoes and cut into 2.5-3 cm cubes. It’s better not to boil the thin scraps left from cutting — they’ll most likely fall apart.

   

   Put the cubes in a wide pot, add 1 tsp salt (6 g) and cover with water. You don’t need much water, just enough to cover the cubes by 2-3 cm. Set the pot over high heat. As soon as the water boils, turn the heat down to the lowest level where you can still see it simmering.

   Don’t cover the pot; stir the cubes now and then with a wooden spatula, very gently. At a gentle simmer the cubes stay whole and the outside won’t turn mushy. Simmer for about 10 minutes and check doneness with the tip of a knife: it should go in with slight resistance. Better not to overcook the potatoes — they should be just barely done, al dente.

4. Drain the cubes, transfer them to a bowl, drizzle with brine and let cool. In authentic recipes the cubes are drizzled with vinegar and cooled. I didn’t risk it — the potato salad could have turned out very sour. I drizzled 2 tbsp brine from the jar of gherkins, and that was plenty.

   

Vegetables and herbs

1. Chop the onion and celery and add them to the potatoes. Peel the sweet red onion and dice it small, as for Olivier salad. If the onion is too sharp, soak it in cold water for 10-15 minutes, then squeeze dry. Wash the celery stalks and trim off the white bottom part. Dice the green part about twice as large as the onion. If there’s a little liquid in the potatoes, drain it off. The potatoes should also be cool. Add the chopped onion and celery to the bowl.

   

3. Chop the eggs, gherkins and herbs and add them to the salad. Roughly chop the peeled eggs. Pick the leaves off the dill and parsley sprigs and chop finely; discard the stems. Finely chop the pickled gherkins with a knife into small pieces. Add the prepared eggs, gherkins and herbs. Fold everything together very gently so the potato cubes stay as intact as possible.

   

Dressing

1. If you’d rather not use mayonnaise, a vinaigrette works well: olive oil, wine vinegar and salt. A yogurt dressing is good too, a bit like tzatziki. But, as usual, mayonnaise is the simplest and most familiar.

2. Make the dressing. In a small bowl, mix 2 tbsp mayonnaise (29 g) (store-bought or homemade) and 1 tbsp Dijon mustard (16 g), season generously with black pepper and salt to taste. Add 0.5 tsp onion powder. Stir the dressing.

   

3. Add the dressing to the bowl and combine everything. American potato salad is quite delicate, so mix it as little as possible — really just toss it lightly. If you plan to chill the salad, cover the bowl and refrigerate. But potato salad is also delicious slightly warm — it’s a whole different dish then.

   

Serving

1. American potato salad is usually served on its own as an appetizer. It’s especially popular at backyard barbecues and picnics.

2. Spoon a portion onto a plate, or better, into a large round bowl lined with a few lettuce leaves. Before serving, garnish with the reserved vegetable pieces and add a little pepper if you like. People often suggest drizzling it with brine too, but that’s a matter of taste.

   

   The basic recipe often changes depending on the region, mood and occasion. German recipes often add sausage or smoked meat, bacon or ham. Sometimes apples replace the gherkins, or radishes, asparagus or pineapple go in. Here, if you look closely, people add bologna, peas and carrots — and you get Olivier salad.