Balancing Act
Once the potatoes were perfectly cooked, light, and bright,
the rest was simple: balancing flavors. Nothing too hard-
core nerdy here. Rice wine vinegar is my favorite all-
purpose vinegar, and it works well in potato salad. Two
tablespoons in the cooking water, another to dress the hot
potatoes, and a final two in the mayonnaise mixture added
plenty of layered brightness. Mayonnaise—be it store-
bought or homemade (here)—is a must. A cup and and a
quarter is less than average for 4 pounds of potatoes, but I
like to keep the mayo a little light. By stirring the salad
vigorously, you can bash off the corners of the potatoes,
which get mashed up and increase the ratio of creamy
dressing to tender potato chunks. For heat, I added a few
tablespoons of whole-grain mustard (Dijon or even yellow
nandana
(Nandana)
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