Potato salad has never been beloved by me, though I understand it holds a dear place in many people’s hearts. I’m talking that gloppy, light yellow, faintly eggy mess that my mom, and probably many other moms made in the summertime for barbecues. To me it has always been just ok.
The one I made yesterday though was a game changer.
I guess I’m currently in my lemon period, because I’ve been putting that shit into everything lately. But here, in lowly potato salad, it really shines. Transforming something that is at best mediocre in my mind into a divine dish. Here’s how:
Boil up some potatoes, I used gold ones because that’s what I had, but anything would work. I peel mine before, but the skins do slip off easier after boiling. I guess I just enjoy the meditative ritual of peeling them beforehand. Whatever, you do you. Drain them once they are tender to a fork, but not falling apart. This isn’t a mashed potato recipe. Cool them off while you mix up the dressing in the bottom of a bowl. I made mine with mayonnaise, lemon juice and zest, garlic olive oil, salt and pepper with chopped up fennel fronds. I love roasting fennel bulbs but was stuck about what to do with the leftover beautiful and bountiful fronds – this was my solution! Instantly added color, texture and a faint hint of anise-y flavour (don’t fear the fennel, it is really subtle used in this way). Then I added the potatoes, some red onion (why do we call them red onions when they are really purple??). Mixed it all together and added more salt and pepper to taste. This is destined to become my new signature potluck/BBQ contribution. At least until I enter my next flavor phase.