Mustard potato salad (a Southern-type recipe)

There are not so many variations in potato salad (that I’m aware of), but there are loyalist fanatics to the versions I’m aware of: the “classic” mayo base, the mustard base, the vinegar base, and of course, the German and Dutch variations. I’m sure there are plenty more out there, given the prevalence of potatoes in the world, but I’m not familiar with those versions. Then there are the nearly infinite variations on the old favorites: red potatoes, new potatoes, fresh dill, pickle relish, hard boiled eggs, homemade vs. store-bought… the list(s) go on and on.

I’m not too picky, but I have my preferences. I like my potato salad simple and colorful. If done “right,” I like a mayo base, but prefer mustard or vinegar, and I don’t want a lot of it covering up my potatoes. (If I wanted to eat condiments with potato in it, I’d glop some on some potato chips. And right now, people would expect it of me.) I like it good and cold, and I don’t really care for anything other than potato and seasoning in my salad – no pickle relish, egg, or other “texture,” please. I don’t mind a little paprika, and I love me some fresh dill, but don’t get crazy. I like colorful potatoes when I make my salad. Give me some skin-on red potatoes for best results, but I love the look of some Russian blues, purple Peruvians, or Yukon Golds for variety. What about a red, white, and blue potato salad with a vinegar or mayo base for the Fourth of July? Beats that Jello cake with blueberries and Cool Whip every time. In a pinch, I’ll buy a tub of it from Publix, but not often (I prefer their mayo base with dill and red potatoes).

After a request for potato salad and some debate over the best kind, I went on a search for a good basic mustard version. I couldn’t seem to find any that fit my needs or desires, and had started to get a little frustrated when I mentally thumped myself in the head. Why, if I know what I like and I know what the general outcome should be, am I searching for potato salad recipes? Internet dependency; I rue the day. I started mixing ingredients in a bowl and voila! A desirable potato salad is born. Keep in mind that most of this is to taste – I have yet to actually measure anything out, and am afraid that actually doing so would take all the taste out of the dish. So forgive my this and that, grab a bowl, and make you some of your own. Add relish if you want, or egg, or smoked paprika. Take some to that church potluck, or keep it all to yourself. I won’t tell.

Mustard Potato Salad
serves 4 generously

ingredients:
2 lbs. red potatoes, washed & quartered
1 heaping tablespoon mayonnaise (I use Duke’s, or homemade, if I have it)
2 heaping tablespoons yellow mustard
2 teaspoons coarse-ground mustard
fresh dill, finely minced
salt & black pepper

directions:
Place potatoes in a large stockpot and cover with water; salt generously, and bring to a boil. Cook potatoes until just tender. If serving immediately, prepare an ice bath and cool potatoes for 5-10 minutes, or until cool. Drain well.

In your serving bowl, combine potatoes, mayonnaise, mustards, dill, and salt and pepper to taste. Mix gently but thoroughly, until potatoes are evenly coated. Refrigerate at least 2 hours, or overnight. (If overnight, you may want to add the dill right before serving.)