Potato Salad with Fresh Stir-Ins
Makes 10-12 Side-Dish Servings
5 pounds tiny new potatoes or baby Yukon Gold potatoes, halved
1/4 cup olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1 recipe Classic Potato Salad Dressing (follows)
Snipped fresh sorrel, parsley, dill, and/or basil
Crisp-cooked bacon, drained and crumbled
Seeded and chopped jalapeno chile peppers and/or chopped bottled red cherry peppers
Mustard seeds, fennel seeds, and/or caraway seeds, toasted
Chopped peeled avocado (drizzled with lemon juice)
Chopped radishes and/or celery
Chopped red onion and/or green onion
Preheat oven to 425 degrees F. Place potatoes in a greased large shallow roasting pan. Drizzle with the 1/4 cup olive oil. Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just ender and browned, stirring occasionally.
Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes with dressing while potatoes are hot. Let stand for 15 minutes. Cover and refrigerate up to 24 hours.
To serve, stir up to 1/3 cup milk into potato mixture to desired consistency. Place potato salad in a large serving bowl. Arrange assorted fresh stir-ins and condiments in separate bowls around the potato salad.
Classic potato salad dressing: In a medium bowl stir together 1 1/2 cups mayonnaise or salad dressing, 2 tablespoons yellow mustard, 1 tablespoon white wine vinegar, 1/2 teapoon salt, and 1/4 teaspoon ground black pepper.