Here’s a different take on a classic.
When I was at college, my friend Mat Record was on his way to a party where he had been asked to bring a potato salad. He kept on repeating, “a po-ta-TOE salad” “a po—TAY—to salad”. Rolling around the word “potato” in an English accent so richly and vividly that twenty plus years later, I cannot see a potato salad without hearing Mat’s voice playing with the word.
And potato salad has as many variations as Mat came up with pronunciations that day. Some days you want a classic, some days a classic with a twist, and other days—just the twist. So you’ll see several recipes for potato salad here. I don’t believe there’s such a thing as The Best. This one is simply the most recent one I’ve made, and loved.
I made it for people who don’t think they like potatoes (that would be my children), but they do. Sometimes. And they did. This time. I think the key to them liking it was keeping some bite to the potatoes (read: not mushy), and adding a little something extra to break up the carb overload. Some finely diced kohlrabi and celery adds a nice dose of crunch.
I used a few different types of potatoes based on what I found at the market, including one sweet potato. They add some natural sweetness, and are loaded with extra nutrition. I like to leave on all the skins, but feel free to peel them if you prefer.
Enough chat. Here’s the recipe!