Wanted: Your Best Potato Salad
It’s rare of me to make generalizations, but doesn’t everyone in America make potato (pronounced ‘puh-tate-uh” if you’re from Philly) salad for the Fourth of July? Correct me if I’m wrong, but I’ve got a hunch that no matter where you live or how you celebrate Independence Day, there’ll be a bowl of boiled spuds on this weekend’s picnic table. It’s kind of like Thanksgiving stuffing that way; Fourth of July wouldn’t be the same otherwise. From a cook’s point of view, boiled potatoes are like a blank canvas, an open invitation to play with color, texture and creativity. The possibilities are endless– curry, anchovies, scallions, bacon, capers, yogurt, rosemary, roasted garlic, cider vinegar, hard-boiled eggs — and yes, even mayonnaise. And as long as you season the spuds with plenty of salt, potato salad is difficult to screw up. As many of you already know, I live a mayo-free
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