Turn simple the best potato salad.
Potatoes may be the largest ingredient in a potato salad, but, although using the right type of potatoes is important to the outcome, the additional ingredients are what combine together to make the best potato salad in the world. To make an enviable potato salad that serves six and that everyone will adore takes a little dedication, the finest ingredients and time set aside specific to the task. You will be highly complimented; but do keep the recipe a secret.
Instructions
1. Wash the baby new potatoes and put them, unpeeled, in a large pan of cold water. Add a tsp. of course sea salt. Cover the pan with a lid.
2. Put the pan on the stove and turn on the heat to high. Turn down the heat to a high simmer once the water boils; the water needs to be bubbling gently. Let the potatoes cook for 10 minutes.
3. Lift out one potato after 10 minutes using a spoon. Run the potato under running water for a few seconds and then gently squeeze the potato between your fingers. If it has a slight softness, the potatoes are ready, so turn off the heat and drain the water. If the potato is hard, put it back in the pan and continue to cook for another 2 or 3 minutes and then turn off the heat and drain the water.
4. Empty the potatoes into a large bowl and leave them to completely cool. Meanwhile, finely chop a small red onion using a knife. If the red onion is large, then use half of it.
5. Put 2 cups of mayonnaise into a bowl and add the finely chopped red onion. Sprinkle 1/2 tsp. of paprika into the same bowl. Grind a teaspoonful of black pepper into the bowl and add a tbsp. of balsamic vinegar. Don't be tempted to use malt or white vinegar; it won't work.
6. Use a wooden spoon and gently mix the ingredients. Don't work the ingredients too hard; all you want to achieve is a rough mix.
7. Check that the potatoes are cold. If any of them are more than about an inch, cut them in half using a knife. The idea is to have small potatoes all roughly the same size.
8. Empty the potatoes into the mayonnaise mix. Finely chop about a tbsp. of fresh chives. Sprinkle half the chives into the bowl and keep the rest back. Carefully mix the mayonnaise in with the potatoes so the creamy mix coats every potato perfectly.
9. Empty the potato salad mix into a serving bowl. Sprinkle 1/2 tsp. of paprika on the top and then sprinkle on the remaining chives evenly. Put the bowl into the fridge.
10. Remove the potato salad from the fridge 30 minutes before you intend to eat it. This allows the flavors to develop and you end up with one of the best potato salads in the world.
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