4 large White Rose or 6 red new potatoes, unpeeled and scrubbed well
3 green onions, including tops, minced
3/4 cup white wine vinegar or alder vinegar
2 garlic cloves, minced
Salt and ground black pepper
2 celery stalks, finely chopped
3/4 cup mayonnaise
2 tablespoons prepared mustard, or 2 teaspoons dry mustard
1/4 cup milk
1/4 cup chopped fresh parsley
1 carrot, grated
1 hard-cooked egg, chopped
1/3 cup pickle relish
1 dill or sweet pickle, chopped
Chopped black or green olives
1/2 red or green bell pepper, seeded and chopped
Place the potatoes in a single layer in a wide saucepan. Add water to cover by 1 inch. Bring to a boil and boil until tender, about 20 minutes. Test by inserting a bamboo skewer in the center of a potato, if it goes in easily, the potato is cooked. Drain the potatoes in a colander and let cool. They should be hot but not so hot they burn you. Peel, if desired, or leave some skin on for art. Cut the potatoes into cubes and put into large bowl. Immediately add the green onions, 1/2 cup of the vinegar, and 1 clove of the garlic. Sprinkle with salt and pepper. Let cool to room temperature. In a small bowl, stir together the celery, mayonnaise, mustard, milk, parsley, and the remaining minced garlic clove, mix well. Add to the potatoes and stir to combine thoroughly. Add any of the optional ingredients, if desired, stir once again to mix well. Taste for seasoning. Serve at room temperature.
Always combine the potatoes while they are still hot with some kind of seasoning; garlic, onions, vinegar, and white wine. The heat helps them to absorb more flavors. Save the mayonnaise until they are lukewarm so it doesn't inert.
Always combine the potatoes while they are still hot with some kind of seasoning--garlic, onions, vinegar, and white wine. The heat helps them to absorb more flavors. Save the mayonnaise until they are lukewarm so it doesn't inert.