Revisiting Classic Potato Salad

Potato salad is a must in the Summer, paired with a smoky BBQ and of course some coleslaw. As I've been re-visiting basic recipes in The Joy of Cooking (75th Anniversary Ed.), I found that for years I had been skipping ahead to the American Potato Salad recipe - the one you'll find in pretty much every deli in the U.S.


For me, the discovery was that the basic recipe, which although has several steps in the preparation, is a refreshing change. I was also reminded how nice it is to have a freshly made Vinaigrette on hand.

There are many variation decisions you can make along the way, in short I went with a marinade of both chicken stock and Vinaigrette, heavy on herbs & fresh ingredients, finishing with sour cream (instead of mayonnaise) for a fresher taste.

VINAIGRETTE
1 cup
1 garlic cloves, peeled and mashed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup fresh lemon juice - should be juice from 2 lemons (or red wine vinegar)
1 small minced shallot (Recipe actually suggests 1 teaspoon.)
1/2 teaspoon prepared mustard
Whisk until blended. Add gradually, whisking constantly after each addition:
3/4 cup olive or walnut oil
Cover and refrigerate.

POTATO SALAD
8 servings

Boil in salted water until tender:
2# potatoes

Drain; when cool enough to handle, peel & slice. Marinate in:
1/2 cup Vinaigrette
1/2 cup warm chicken stock

(I marinated the potatoes for about an hour. The smell was incredible.)
Add:
2 teaspoons salt
Paprika
Pinch of ground red pepper
1 tablespoon prepared horseradish
2 celery stocks including leaves (chopped)
1/2 cup chopped black olives
3 tablespoons flat parsley (chopped)
1 tablespoon fresh baby dill (chopped)

Refrigerate for at least 1 hour. Add:
1/2 cup sour cream
Refrigerate 1 hour longer. Before serving, toss in:
Coarsely chopped watercress