Weeknight potato salad

I love potato salad. All kinds of potato salad. But the husband hates mayonnaise, which automatically removes approximately half of all potato salad recipes from contention for the dinner table at our house. Drat.

This recipe, however, does the trick when I want a fairly quick potato salad to go with sandwiches or veggie burgers. It evolved from one that I found years ago in one of Mollie Katzen's cookbooks. In her recipe, she calls for boiling diced potatoes in a mixture of one part vinegar to five parts water, until the potatoes are just tender . That's pretty much the only part I remember at this point, but it's the key information. What you do next is up to you. Here's what I do:

-I use about 2 lbs red potatoes, cut into about 1/2" dice. I don't bother peeling them.
-For the vinegar, I use red wine or white wine vinegar
-I put about a teaspoon of kosher salt into the pot along with the potatoes

Once the potatoes are tender, drain them and transfer to a bowl. Then the fun begins. While the potatoes are still warm...

-Drizzle with olive oil
-Season with salt, pepper, or other spices
-Toss in some chopped fresh herbs: chives, basil, oregano, cilantro- whatever you like
-Mince a clove of garlic and stir it in- or not.
-Add anything else you like- halved cherry or grape tomatoes, sun-dried tomatoes, kalamata olives, roasted garlic, some minced chipotle in adobo sauce, diced bell pepper or roasted pepper, minced red onion or scallion, thinly sliced zucchini, corn kernels, black beans, white beans...
-Taste and adjust seasonings- a little more olive oil? a squeeze of lemon? more freshly ground pepper? Go for it!

And then serve warm, at room temp, or chilled. If you serve it cooled/chilled, you can also add a bit of grated or crumbled cheese to the salad.

But really, all you need to remember is this: 1 cup of vinegar to 5 cups water. Then make it your own and enjoy!

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