1. The type of potato you chooes makes a big difference. If you choose russets, for example, thay will crumble when cooked and produce a grainier salad. This is because of the greater amout of starch, which expands during the cooking process. Red potatoes seem to will over all, depending on what you're looking for. They will hold their shape, have a great flavor, and look good in a salad especially with the skins still on.
2. For best results, boil your potatoes whole, in the skins. Not only will this hold in all your nutrients and flavor, but the skins should peel right off after the potatoes cool down. (That's assuming you want to peel them.)
3. When the potatoes are done cooking, mix a little of the cooking water with som ered wine vinegar. This restores flavor and moisture. I wouldn't use the vinegar if you're making a very mustardy salad, though.
4. Add whatever you like to the salad, but celery and onions are a must. If you're like me and don't like the stringy ridges of celery, take a veggie peeler to the back of it. Red bell pepper would add some excellent, Independence day color. Whatever you add, don't overdo the crunch factor.
5. Mix mayonnaise and sour cream for extra flavor, and better texture.
6. Dill would make a good addition, as a garnish over the top.
7. Egg, or no eggs? You decide.
And finally, a recipe that you can tweak:
2 pounds small red potatoes, quartered
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1 tablespoon kosher salt, plus 1/4 teaspoon
1/8 cup red wine vinegar
4 drops hot pepper sauce (more or less to taste)
Freshly ground black pepper, to taste
1/2 cup mayonnaise
2 tablespoons sour cream
3/4 teaspoon powdered mustard
1/4 teaspoon celery seed, lightly crushed with mortar and pestle
1/2 teaspoon light brown sugar
3/4 teaspoon Old Bay Seasoning (use 1 teaspoon if adding hard-boiled eggs)
(Old Bay can be substituted with 1/8 teaspoon cayenne pepper and 1/4 teaspoon smoked paprika, increasing to 1/4 teaspoon cayenne and 1/3 teaspoon smoked paprika if using the eggs)
2 teaspoons minced lemon zest
1/2 cup chopped celery (about 2 stalks)
3 tablespoons chopped red onion
1/4 cup chopped red bell pepper 1/4 cup sweet pickle cubes (or diced bread and butter pickles) 1/4 cup coarsely chopped pickled green tomato (or chopped dill pickles) 1/2 teaspoon juice from pickled green tomatoes (or dill pickles) 4 hard-boiled eggs, cooled, peeled and diced (optional) Place the potatoes in a large, heavy-bottomed pot and add enough cold water to cover them by 1 inch. Add 1 tablespoon kosher salt and stir. Cover and turn the heat to medium-high. As soon as the water boils, remove the cover, reduce heat to simmer and cook five to seven minutes or until the potatoes are tender when pierced with a knife. While the potatoes cook, in a small bowl or liquid measuring cup, mix together the vinegar, hot pepper sauce, 1/4 teaspoon salt and black pepper. When the potatoes are finished cooking, ladle 1/8 cup of the cooking water into the vinegar mix. Set aside. Drain the potatoes in a colander, then return to the pot. If desired, let the potatoes cool a few minutes, then slip off the skins and proceed with the recipe. Otherwise, immediately drizzle the potatoes with the vinegar mixture, then set aside, uncovered, to cool. While the potatoes cool, make the dressing. In a medium bowl, stir together the mayonnaise and sour cream. Add the powdered mustard, celery seed, brown sugar, Old Bay Seasoning and lemon zest and stir until thoroughly combined. Add the celery, red onion, red bell pepper, pickle cubes, pickled green tomato and green tomato juice to the dressing and mix well. Cover and refrigerate until the potatoes have cooled completely. Once the potatoes have cooled, use a fork to mash the equivalent of two potatoes. Use kitchen shears to cut the remaining potato quarters into bite-size chunks. If using the egg, add it and mix in gently. Add the dressing and use your hands or a rubber spatula to gently mix until combined. Cover and chill for one hour.
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