A Perfect Picnic Staple
Make this tangy potato salad for all your outdoor dining or Shabbat lunches.
As the weather gets warmer and the days longer, you know it is time to start indulging in the ultimate summer pastime: picnics! And there's no question that potato salads are a picnic staple -- with good reason. This version lightens things up a little, with not too much mayonnaise and an extra punch of flavor from the vinegar -- both during and after the cooking.
Adding vinegar to the cooking water for the potatoes helps add an extra punch of flavor, as they absorb things better when hot. As for the potatoes -- there have been tomes written on the best type of potaotes to use for potato salad -- red bliss, yukon gold, rusetts. The truth is, I find that most of them work fine as long as you don't undercook or overcook them, so keep a close eye on them while they boil. If the skins of the potatoes are nice, I like to give them a good scrub and leave them on for an extra flavor and color kick.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.