#76: Potato Salad

but not like normal potato salad.

Welcome to Cooking Stuff. I’m Marcella. This is a place where I talk about all things food, cooking, and life. Hit that button below to upgrade to a paid subscription so you don’t miss any recipes.

This week has been brutal. I’m having a hard time writing about much and I’m trying to kick into gear for BACKYARD next week. Before things went down, I had a recipe ready to go, so let’s get right to it.

Potato salad…I love potato salad! What I love about potato salad is that potato salad can be SO many different things. While I type this I am eating leftover wasabi tobiko potato salad from Jeff’s Table and my sinuses are kicking from the wasabi. I can get down with a classic creamy potato salad any day but my favorite type (and this will come as no surprise to anyone) is potato salad with a lot of herbs, acid, and mustard.

This recipe has been adapted and simplified many times. It originates from an OG Ina recipe that my mother-in-law always makes. This version I never measure and always wing it. Too many herbs? No problem. Extra Dijon mustard? Great. Too much acid? I’ll take it. This is also a good back-pocket recipe that you can build onto. If I need greens, I serve it on top of a bed of arugula or spinach. A boiled egg adds protein. Sometimes I even add blanched green beans and olive for niçoise vibes.

My only word of caution, don’t use purple potatoes. They get too mushy. Russets are not good potato salad potatoes either. Small red and yellow ones are what I would recommend.

Enjoy this recipe! Make it for a picnic. It travels well because it doesn’t have mayonnaise (eggs)!