Essential Potato Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
Adapted from Canal House Cooking This recipe is wonderful in that it can be scaled up or down to feed however many people you want. If you're making a big batch, you might want to get some help "buttering" the potatoes.
  • Thin skinned red potatoes
  • salt
  • red wine vinegar
  • mayonnaise (I like Best Foods, Hellman's or Trader joe's Real Mayonnaise.)
  • chives
  • juice and zest from lemon
  1. Boil the potatoes, skin on, in salted water, until tender when pierced with a fork.
  2. While the potatoes are still warm, but cool enough to handle, thickly slice them and sprinkle the slices with vinegar.
  3. Spread both cut sides of each potato slice with some mayonnaise -- you don't want it an inch thick, but don't skimp either. Go by feel, and think "casual abundance." Arranged the "buttered" sliced potatoes on a plate. Salt to taste.
  4. Sprinkle the sliced potatoes with chopped chives, and lemon zest. Squeeze the juice of the lemon over the potatoes.
Recipe by The Domestic Front at