This is the kind of potato salad Brent’s grandma always made–a smooth mayo-based salad piquant with mustard, capers, and pickles. A mix of red, white, and blue potatoes makes the perfect salad to have on a festive summer gathering, but you could just use yellow potatoes, such as Yukon Gold.
- ½ pound small red potatoes
- ½ pound small white potatoes
- ½ pound small blue potatoes
- 2 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon brown mustard
- 2 teaspoons cider vinegar
- ¾ teaspoon salt
- 1 dill pickle, cut into small dice
- 2 tablespoons capers, rinsed
- Cook Time: 45m
Place the potatoes in a medium saucepan with cold salted water to cover. Bring to a boil, reduce to a simmer, and cook until the potatoes can be pierced with the tip of a knife, about 20 minutes (timing will vary depending on the size of the potatoes.)
Meanwhile, place the eggs in a medium saucepan with cold water to cover several inches. Bring to a boil. Remove from the heat, cover, and let the eggs stand for 12 minutes. Transfer to a bowl of ice water. Peel the eggs. Halve the eggs lengthwise and thickly slice.
In a large bowl, whisk together the mayonnaise, mustard, vinegar, and salt. When the potatoes are cool enough to handle but still warm, peel them if you like and then cut ½-inch thick slices. Add to the mayonnaise dressing and toss gently to combine. Fold in the eggs, pickle, and capers. Let cool to room temperature; then chill for at least 1 hour before serving.
Use a spicy mustard instead of brown and add 1 tablespoon drained horseradish.
To make this into a main course, add ½ pound ham, diced, and 1 red bell pepper, diced. For the dressing, increase the vinegar by 2 tablespoons and increase the mayo by 1 tablespoon.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.