Also featured at tonight’s outdoor dining extravaganza (at which we learned that the childhood best friend of our hostess was someone I had once worked with: if her hometown of Soperton, Georgia, has not been mentioned, the connection would not have been made) was a red potato salad I have made a few times every summer for a while now.
Take a 2-3 pounds of good quality red potatoes (Paul Newman offers organic red and russets under his Newman’s Own brand that I buy at Trader Joe’s), scrub and cut them into small chunks (again, about the size of the last joint of the thumb), and boil or steam until just cooked (pierceable with a fork). While they cook, mix 1/2 cup mayonnaise and 1/4 cup prepared mustard, a generous shaking of celery seed (a teaspoon), and a tablespoon of cider vinegar in a measuring cup.
When the potatoes are done, remove them from heat, drain and quickly mix the dressing into them. Serve as soon as you can, or prepare as close to mealtime as possible: they are better warm then chilled.
[composed and posted with ecto]