It takes about twenty minutes to cook the potatoes. While they cook, make the marinade. While the potatoes cool in the marinade, chop and ready all the other ingredients. You want the potatoes to sit with the dressing at least 1/2 hour. Count on an hour to prep and cook this salad. If you have the time, let it hang out in the fridge--this potato salad.
2poundsred waxy potatoes, or any potato for that matter
1clovegarlic, minced
1teaspoonDijon mustard
3tablespoonsred wine vinegar
½cupextra virgin olive oil
½teaspoonsea salt
Pinch cayenne pepper
2or 3 stalks celery, cut in 1/4-inch slices
½cupmayonnaise
3tablespoonschopped fresh basil leaves, optional
2hard-boiled eggs, chopped in 1/2-inch pieces, optional
Sea salt and freshly ground black pepper, to taste
Instructions
Bring a pot of water to a boil, enough water to cover the potatoes by an inch or so. Salt the water, about a teaspoon per quart of water. Add the potatoes and simmer, partially covered, with the lid ajar, until they are just tender, about 20 minutes. Drain.
Make a vinaigrette dressing: whisk the garlic and mustard with the vinegar. Drizzle in the olive oil, whisking, and season with the salt and cayenne.
While the potatoes are still hot, but cool enough to handle, cut into 3/4-inch chunks. Toss them with the vinaigrette to coat and allow to marinate, covered and refrigerated, for 2 hours or even overnight.
Mix the mayonnaise into the marinated potatoes. Stir in the celery and basil, if using. Add the eggs, if using. Season to taste with salt and plenty of freshly ground pepper.
Notes
Mom usually slipped the skins from her cooked potatoes before tossing with the oil and vinegar marinade.The skins are easy to rub off as the potatoes cool. I always buy organic potatoes and leave most of the skin on. It's up to you.