I just made this now, borrowing a bit from everyone’s recipes. I only had seven medium-sized regular baking potatoes, so I peeled, boiled, and cubed them. I mixed up a vinaigrette using mostly balsamic vinegar plus red wine, plain white, and peppery vinegar from one of those decorative bottles with the colorful peppers inside. To that I added the last bit of my dry mustard, basil, oregano, parsley, rosemary, black pepper, kosher salt, and a good fat squirt of chipotle mustard. I poured that into my still-warm pot with the cubed potatoes, added a couple big spoonfuls of sweet relish and a couple massive spoonfuls of Miracle Whip (so sue me, I prefer it to mayo), and mixed well. Of course it’s all very dark and not potato salady-looking at all, thanks to the balsamic vinegar, but it tastes really damn good.
I steam rather than boil. I find they become much less waterlogged and can soak up more vinagrette. Either way, I always finish them off by lightly sauteeing in a dry pan to drive off that last bit of steam.
I make a lot of different types of tater salad depending on my mood. A real favorite in summer is my Edumatatered Salad–red or yukons, or small russets wiped down with olive oil, sprinkled with garlic salt and roasted, then cooled about halfway off. Then I grill (I have a cast iron skillet with a grill bottom I use) asparagus and strips of red pepper until just done, again just lightly tossed with olive oil before grilling. Cube the potatoes and chop the grilled veggies into nice chunks and toss together with a chopped garlic kosher dill and some chopped pickled garlic. Add a bunch of chopped green onions and a finely chopped shallot. I don’t use mayo 'cause it’s gross to me–I use low fat sour cream instead with maybe a splash of mustard–Trader Joe’s garlic mustard aioli is a nice touch. Lots of dill, pepper, maybe fresh oregano from the garden or a bit of fresh chopped basil. Then a big handful of finely grated asiago cheese. Chill for a couple hours and mack out.
Chase with Altoids, I’m just sayin’… ;p