By SoCalTeacher, member
Posted: July 21st, 2013
Potato salads mix well with just about any ingredient, from plain to fancy. Customize your own potato salad with the Recipe Maker.Created Using: Potato Salad
Make the Dressing
Whisk the balsamic vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined.
Make the Salad
Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked. (Baby potatoes will take 5 to 10 minutes.)
Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. (Skip this step if using baby potatoes.) Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.
Gently fold the bell peppers, red onions, raisins, hard-boiled eggs, chives, almonds, and pickles into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.
I recommend that you use only the freshest California raisins and potatoes.