I start like many potato salad recipes start: quarter potatoes, drop in cold water, bring to boil, drain, chill. When it comes time to dress though, I like to use capers, sun-dried tomatoes, dijon mustard, parsley, preserved lemon, vinegar and olive oil. I have also used cornichon, pickled onions, basil, tarragon, etc. I start by making a simple vinaigrette. The typical vinaigrette is made by slowly whisking 3 parts of oil to 1 part of vinegar, until it emulsifies. Then I simply fold in all of my other goodies and violà!
It's not like my little twist to potato salad is truly unique, though. Indeed, there are many a variation on the old spud salad. According to the ubiquitous wikipedia, general versions of potato salad include:
- salad made with baby potatoes, cooked in their jackets and left whole (skin on)
- larger potatoes, cooked in their jackets and then peeled and cut
- salad with a mayonnaise, Miracle Whip, sour cream or milk dressing
- salad with vinegar dressing
- salad with bacon, anchovies, or mustard.
- salad with a fresh herb or dill dressing and/or gherkins, capers and other spices.
- salad with raw onions, cooked onions or pickled onions.
- salad with tomatoes or green beans.
- salad with hard-boiled eggs (a combination of potato salad and egg salad)
- salad with ham, pickles, corn, hard-boiled egg and tomato (known in France as salade piemontaise)
- salad with orange slices, Worcestershire sauce, bacon, and chives.
- Waldorf salad with potatoes, apples, celery, walnuts, and mayonnaise