16SQUARE

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.

Ingredients

2 pounds Yukon Gold potatoes (about 6 or 7 large potatoes), peeled and cut into ¾-inch dice
1 tablespoon white vinegar
1 tablespoon kosher salt, plus more to taste
6 ounces thick-cut bacon
1 cup Mayonnaise or store-bought mayonnaise
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper to taste
1 small red onion, finely diced (about ⅓ cup)
1 rib celery, finely diced
10 to 12 cornichons, finely chopped
¼ cup attractive celery leaves, for garnish (optional)

Procedure to make Potato Salad

Place the potatoes in a medium, heavy-bottom pot and cover by 1 inch with cold water. Add the white vinegar and 1 tablespoon salt, stir lightly, and bring to a boil. Cook for about 10 minutes, until the potatoes are cooked through, then remove from heat, drain, and arrange in a single layer on a sheet pan to cool.
Meanwhile, cook the bacon in a skillet until crisp. Remove from the skillet and drain on the plate lined with newspaper. Once cool enough to handle, cut or crumble the bacon into small pieces.
In a medium mixing bowl, whisk together the mayonnaise, red wine vinegar, mustard, and salt and pepper to taste. Add the potatoes, bacon, onion, celery, and cornichons and fold together with a spatula. Taste and adjust seasoning if necessary. Garnish with the celery leaves, if using, and serve.