The thing about being a food blogger is that you always have random photos of food in your camera. My husband and I headed out yesterday for a sailboat cruise with friends on the San Francisco bay. So uploading the pictures today was interesting, as sandwiched between pictures like this:
were pictures of this:
Nothing like bringing yourself back to your mundane life like a picture of potatoes.
It’s really OK though because these potatoes made a delicious potato salad.
The recipe comes from my husband’s mother, and he thinks it originated with his grandmother. We have no idea if she invented it or pulled it out of some 1930s women’s magazine. I’d love to know because I’ve never had potato salad that’s anything like this. It uses some seemingly weird ingredients, like mint and white vinegar, but it’s really simple and really delicious.
Potato Salad with Mint
6-8 waxy potatoes
1 cup mayo
1 medium onion, finely chopped
1/2 cup mint, coursely chopped
a splash or two of distilled white vinegar (not the fancy white wine vinegar, but basic white vinegar)
Salt and pepper to taste
The original recipe also suggests the option of adding chopped celery or green pepper, but I like the simplicity of the salad without those things.
Boil the potatoes in salted water until tender. The time will probably vary depending on the size and type of potato, so I’d start with 10 minutes and then check every couple minutes until it gets to a good texture.
When they are done cooking, remove from heat and drain. After they’ve cooled, peel them and coarsely chop into bite size pieces.
Add the mint, onion, salt and pepper, mayo, and a teaspoon or so of the vinegar to the potatoes. Gently stir to combine, being careful not to crush the potatoes. Add a little more vinegar and salt and pepper if you want.
Chill the potato salad until you are ready to eat.