Greg and Kat's blog

I never had much of a taste for “salads” when I was growing up. The whole macaroni salad, potato salad, coleslaw thing usually seemed like a bunch of food I didn’t really like, slathered in mayonnaise. But I did like potatoes and they were everywhere: it was the starch staple in my family, and it’s still inconceivable that my mother would make an evening meal without potatoes.

At some point last year, I decided that I might actually like potato salad. I don’t really know why, but I formed an idea in my head of what potato salad should taste like. I just had to find it, but after a long search, I came up empty. Still mostly too much mayonnaise, too creamy, more relish than potato flavour, not enough mustard bite.

So, I set about creating the potato salad I wanted. No nasty relish, a mustard taste that isn’t shy, and it should all still taste like potatoes at the end:

• 2 lb red potatoes
• 1/3 cup mayonnaise
• 3 4 tbsp grainy mustard
• 3 tbsp chopped parsely
• 2 hard-boiled eggs, chopped fine
• 1 stick celery, chopped fine
• chipotle Tabasco
• salt and pepper

1. Boil the potatoes (skin-on) until they are cooked. Don’t overcook, or they will fall apart.
2. Let the potatoes cool and chop them into half inch cubes, removing whatever skin comes off easily.
3. Combine all of the ingredients and stir. Add Tabasco and salt and pepper to taste.

If this is made a day ahead, the mustard flavour fades, and I find myself adding more. I suspect the acid in the mustard neutralizes, but I’m just making that up.