How pretty are those? Yum. Way to GROW Red Wagon Farm Crew!!

Here are two of my go-to potato salad recipes. The first one is mayo based. The addition of vinegar and mustard dials back the gloppy high calorie factor and coats the potatoes and other vegetables lightly.
The second is a classic “French” potato salad. I have found the ‘trick’ to not having dry potato salad, without a ton of mayonnaise or oil, is to save and add back some of the water you boiled the potatoes in.

Both recipes use the same preparation, the dressing are the only difference. I am usually OK with substituting ingredients like red wine vinegar for white or apple vinegar (it’s a recipe, not a contract, right Toti?).
But in this first recipe the wine vinegar and whole grain mustard shouldn’t be substituted, especially the mustard. Trust me on this one.

Potato Salad

2 pounds small red potatoes scrubbed
2 tablespoons red wine vinegar
1/2 cup mayonnaise
3 tablespoons whole-grain mustard
6 scallions, chopped
1 onion, diced
1 tablespoons sugar (optional, taste and see if you are ok with the tangyness of your vinegar and mustard)
Salt and pepper
2 hard boiled eggs, chopped

French Potato Salad

1/3 cup olive oil
2 1/2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon each, fresh dill or basil, and garlic
6 scallions, chopped
1 onion, diced
salt and pepper

Directions for both recipes

Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. Drain the potatoes in a colander and set it in the drained pan to cool a bit.Cover potatoes with a kitchen cloth, and save the potato water. What you don’t add back to the potato salad use for bread making or water your plants or throw it away after you are happy with your potato salad.

While the potatoes are cooking, combine the dressing ingredients, scallions, onion, salt and pepper.

Cut the potatoes into bite size pieces when they are cool enough to handle. Put potatoes,and about 1/4 cup potato water, dressing, hard boiled eggs (I added some basil I had too) into a bowl and fold that all together. Add more potato water when you serve the salad if it isn’t as moist as you like.

I didn’t make both salads since they are basically the same.

Here is the first one all mixed up.

Such pretty potatoes. How lucky are we to have this great food?