On Saturday my wife’s brother and his wife threw a belated wedding celebration at a friend’s farm outside Ithaca. Most of the food was potluck as befitted a Quaker-themed event. Our contribution was this potato salad adapted from Williams-Sonoma Collection: Potato (Simon & Schuster Source, NY 2002). (A word of warning: if you are ever invited to a potluck in Ithaca be sure to bring your own salt shaker.)
1 medium red onion, minced (a food processor is handy for this)
2 Tbsp. cider vinegar
2 or 3 Tbsp. chopped fresh herbs (dill, basil, and tarragon are particularly nice)
½ cup mayonnaise (I use Hellman’s light)
¼ cup plain yoghurt (Stoneyfield Farms’ low-fat is best)
1 Tbsp. Dijon mustard
2½ pounds firm white or yellow potatoes (do not use baking potatoes, they crumble)
2 large stalks celery, chopped (again, a food processor makes quick work of it)
4 large eggs, hard-boiled and coarsely chopped
Salt and pepper
Combine the minced onion, vinegar, and herbs in a small bowl. Set aside
Peel or scrub the potatoes and cut into 1-inch pieces. Place in a steamer over boiling water and cook until they pierce easily with a small knife, 10 to 15 minutes, or simply boil until just tender. Put the potatoes in a large bowl and gently fold in the onions, vinegar, and herbs. Set aside to cool a bit.
Stir together the mayonnaise, yoghurt, and Dijon mustard.
When potatoes are lukewarm, add the celery and chopped eggs. Fold in the mayonnaise mixture. Season to taste with salt and plenty of freshly ground pepper. Serve at room temperature or just slightly chilled.