What's your 'problem' dish? You know that dish you just never seem to be able to make right. We all have them.  

For years mine has been potato salad. 

I've tried numerous recipes and none of them measure up to the taste and texture I was looking for.  To be clear I wanted a creamy, thick, eggy, potato salad with some dill flavor.  Since I couldn't make my own I've been buying prepared potato salad at my local market . Now that may not sound bad, but when you consider I make my own bread, pasta and nearly anything else it really was very big breach of character for me.

That's why I had to seek help.  Thankfully, for me, food help is only an email away to a dear friend who was very kind to help.  I simply asked her:

"Do you have a favorite potato salad recipe? I'm never happy with any I make..."

Her reply was quick, but not exactly what I was hoping for. She said:

"hmmm. I can't say that I use a recipe.  Here's the basic gig:

1. Boil russet potatoes in their skins, or boil unpeeled Yukon Gold or red-skinned potatoes, just until tender

2. Meanwhile, make a full-flavored, mustardy vinaigrette.

3. When the spuds are cool enough to handle, peel the russets (leave skins on the other potatoes) and cut into bite-size chunks & put in a large bowl. Pour in the vinaigrette and toss gently with a rubber spatula to coat evenly. The potatoes will absorb the vinaigrette. Leave to cool at room temp.

4. When the potatoes are cool, this is when you make it your own:

-add a generous amount of Best Foods mayo, or a combo of about 2 parts may to 1 part sour cream.

-taste, and then add salt and pepper to taste. If it seems a bit bland, pour in a little dill pickle juice straight out of the jar. (I hate pickles in potato salad. I find this far more civilized...but it's your party, so make it however you want :o)

-sometimes I'll add coarsely chopped hard-cooked eggs or chopped fresh parsley, if I'm in the mood

-Lots of chopped celery is a must; as well as about half as much sliced green onions (or maybe even 1/3, if you're not crazy about scallions) cover & refrigerate for at least a couple of hours to blend the flavors...you may have to add some more mayo

If you prefer to follow a recipe, I'd probably trust Ina Garten.

Hope this helps.?

At first I wasn't sure it would help,  it sure doesn't look like a magic bullet potato salad recipe does it?  And I admit I really did want a full-fledged recipe.  I'm not a big improviser and given the problems I've had with potato salad I had doubts anything short of a very specific recipe would help. But I am a foodie so I took the challenge head on.

The potato salad I made following these directions was not only the best I've ever made but far better than any I've bought!  

Here's how I made it.

• 1. Boil 3 pounds of Red potatoes.
• 2. Prepare Perfect Mustard Vinaigrette from Martha Stewart Living,
  
  

  Perfect Mustard Vinaigrette (Martha Stewart Living, April, 2001) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

   
• 3. When the potatoes are cool enough to handle, cut into bite-size chunks & put in a large bowl.
• 4. Pour in about ¾ cup vinaigrette and toss gently with a rubber spatula to coat evenly. The potatoes will absorb the vinaigrette. Leave to cool at room temperature.  [You could easily use more of the vinaigrette, especially if you want a bit more mustard flavor. In fact next time I'm probably going to use all of the vinaigrette.]
• 5. Slice about 3 stalks of celery, half of a bunch of scallions, some parsley, and fresh dill. Set aside in small bowls for mixing in.
• 6. Prepare four hard-boiled eggs.
• 7. When the potatoes are cool mix in mayonnaise, salt, pepper and the above items. I didn't measure the amounts. I started with two large spoonfuls of mayonnaise and about half of the celery/scallions.  Then I seasoned with salt/pepper and added small amounts of parsley, dill and more mayonnaise until I got the taste/texture I wanted.  
• 8. Refrigerate for a few hours to let the flavors meld.
  

Nope it's not a hard-set recipe. but I'm confident I'll never again have any problems making potato salad !

However, if the thought of improvising for this salad does scare you here are a couple of Ina Garten's potato salad recipes :

French Potato Salad (Barefoot Contessa, Episode: I Scream For Ice Cream, Season: 2) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Herb Potato Salad (Barefoot Contessa, Episode: Flavors And Flowers, Season: 8) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

New Potato Salad (Barefoot Contessa, Episode: Barefoot Reunion, Season: 4) Ingredients: finding recipe... finding ingredients... My Rating: 1 2 3 4 5 More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Sweet-and-Sticky Baby Back Ribs (Ribs, Chops, Steaks, & Wings by Ray Lampe, 2010) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) close comment | cooking notes close notes | foodie tags close tags | share close share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

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