Holiday Potato Salad: Easy, Different
One day I tried to make potato salad in a hurry, quick and dirty so to speak. I had Yukon Gold potatoes, just stuck them in the microwave and zapped until soft.
Put them in a chopping bowl, piping hot. Chopped a bit, skins and all. Added some chopped celery, parsley, scallion and some white vinegar. Minimal salt and pepper; Hellmans Mayo to good texture, and served slightly warm.
Unbelievably good: almost as good after chilling in refrigerator, but it was the warmish, never chilled technique that produced the flavor. And, microwaving for potato salad purpose is even better than boiling.
I thought I was the only one who did it this way. I've done this for years.
I cube about two lbs. of red skinned potatoes to the proper size for the salad and put them in a m-wave safe bowl. I add about a tsp of fresh ground garlic powder and fresh ground pepper, toss, and nuke for eight minutes. While still hot I add about 3 tbs of rice wine vinegar and gently mix.
Meanwhile I chop up about half a red onion and a stick of celery, and thinly slice a radish or two (depending on the size). If I have them, I chop up some scapes as well.
When the potatoes cool I mix in Cains Mayo to taste along with the above mix-ins. It's even better if it spends the night in the fridge.