Summer isn’t summer without at least one helping of potato salad. This batch was made to accompany us on one of our summer camping trips. We wanted something to go along with our brats roasted over the campfire and were tired of a side dish of flavored potato chips. This was definitely a welcome change. This recipe is great because you can add in so many other ingredients depending on which direction you want to go with it. Enjoy!
Basic Potato Salad
Source: Martha Stewart
3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3/4 cup light mayonnaise
cooked bacon, crumbled
Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise, scallion greens, and bacon to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
Makes 8 servings