My mother was famous for her potato salad. It was a frequent request for summer gatherings. Living in London for work, I learned to enjoy the British version, which used slightly different ingredients. Back in the US on break, I was cooking for a 4th of July party at my house in DC’s Capitol Hill neighborhood when it occurred to me … why not combine the best ingredients of both. So I created the Transatlantic Potato Salad.
Ingredients
1 bag of mini redskin potatoes or 4 to 6 large (washed but not peeled)
3 to 4 green onions
2 to 3 carrots
4 to 6 celery sticks
2.5 ounces (small jar) of capers
2 cups Duke’s mayonnaise (trust me, do not substitute)
1/4 cup French’s Classic Yellow mustard
2 tablespoons whole grain mustard
Splash of Red Wine Vinaigrette
Salt and pepper to taste
4 to 5 fresh dill sprouts, finely chopped (optional)
5 to 6 hard boiled eggs
Old Bay seasoning to taste
American parsley to garnish
Steps
Step 1
Chop the redskin potatoes into bite sized chunks, drop into a pan with enough water to cover them.
Bring the potatoes to a boil and cook until a fork can pierce the potatoes … kinda without effort, about 18 minutes.
Step 2
While the potatoes are cooking, finely chop the onions, celery, and carrots.
Combine the onions, carrots, celery, capers, mayonnaise, mustards, chopped dill, salt, pepper, and red wine vinegar into a large mixing bowl.
Step 3
Remove the potatoes when done, drain, then immediately rinse with cold water to stop them from cooking further. Let them cool to room temperature.
Gently combine all the ingredients in the large mixing bowl, transfer to a presentation bowl.
Use an egg slicer to cut the eggs, top the potato salad.
Enjoy!
Season with Old Bay pepper to taste.
Feel free to comment, I would love to hear from you