COLORADOFLAVOR | Salad days
Memorial Day is fast approaching, which means there is probably a picnic or bring-a-dish barbecue in all of our futures. This week, we picked a recipe from “Live, Love, Eat! The Best of Wolfgang Puck,” in part because we miss his downtown Denver restaurant, but also because he’s Austrian by birth, and those Alpen types know a thing or two about potato salad. – Ray Mark Rinaldi
All-American Potato Salad
You can leave the potato skins on for more texture and color, or remove them if you prefer a neater look to your potato salad. To make it a real Colorado recipe, look for Yukon Gold spuds grown in the San Luis Valley. Serves 8.
Ingredients
2 pounds Yukon Gold potatoes or other waxy boiling potatoes
3 hard-boiled eggs, finely chopped
1/2 cup mayonnaise, plus more to taste
1/2 medium yellow onion, finely diced
2 stalks celery, finely diced
Kosher salt, freshly ground black pepper and sugar to taste
Directions
Put the potatoes in a large pot of salted water. Bring them to a boil over high heat and continue boiling until the potatoes are tender when pierced with a sharp knife, about 20 minutes. Drain the potatoes and leave them to cool to room temperature. If you prefer, peel them when they’ve cooled. Cut each potato into 1-inch chunks and put them in a mixing bowl. Add the eggs, mayonnaise, onion and celery. With a large spoon or rubber spatula, fold the ingredients together until well-mixed, taking care not to break up the potato chunks, and adding more mayonnaise if you would like a creamier salad. Season to taste with salt, pepper and a little sugar.
