Use Up Your Chometz, Pt. IV (Potato Salad)

Potato salad isn't just for summer anymore.  Serve this easy-to-make side dish with tuna salad or hamburgers.  It's best served the same day it's made, but if you make it on Friday to serve on Shabbos, no one will be the wiser.

A friend gave me a photocopy of her photocopy of this recipe from The Best of Supercook: Vegetables and Salads by Isabel Moore (1977).   I changed the quantities of some things, added a few ingredients, omitted others, and tinkered with it's preparation. 

If you don't have fresh dill, use a ton of the dried.  And leave the skins on.  It makes the salad prettier, and a little healthier.

Potato Salad
Yield:  6 servings.

2 Lbs. red potatoes, quartered, then sliced  (or sliced, then quartered)
2 Tbs. salt
1/2 cup mayonnaise
1 Tbl. fresh lemon juice
1 Tbl. olive oil
2 Tbs. fresh dill
1/2 tsp. celery seed
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
2 green onions, finely chopped
1/2 tsp. paprika for garnish (optional)

Add the potatoes to a large pot, cover with cold water, then add salt.  Cook over high heat to boiling, then reduce heat and simmer for 10 minutes, or until potatoes are barely tender (avoid overcooking).

While potatoes are cooking, combine all the remaining ingredients except the paprika in a small bowl.

Drain potatoes, then (TIP ALERT!) return them to the hot pot a few minutes to allow any remaining moisture to evaporate.  Then carefully dump the potatoes into a large serving bowl.  Pour mayonnaise mixture over potatoes, then gently turn over a few times to coat evenly.   Sprinkle paprika over top, if desired.  Cover and refrigerate for at least an hour to chill.


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