Ever since I moved to San Francisco, I've despaired at having acceptable versions of potato salad in restaurants.
The most recent violation was
which is the version sold at Wise Sons.
That picture is a crime against potato salad: no acidity, or anything remotely of interest other than a boatload of dill.
So I decided to make my own for a change.
1 lb. Yukon gold potatoes, peeled and cut into chunks.
3/4 cup sour cream, 1/4 cup organic mayonnaise, 2 tsp. stone-ground mustard. Shortly after this pic was taken, I added a pinch of salt and some black pepper.
1/4 cup minced scallions.
1/2 cup sliced celery.
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1/4 cup chopped Vlasic dill pickles.
Potatoes were cooked in lightly salted water until fork tender (after about 20 minutes), then drained and rinsed in cold water. Then stirred in 5 tbsp. dill pickle juice.
1/4 cup chopped flat-leaf parsley.
5 rashers fried bacon, which I eventually diced.
Fold potatoes into sour cream mixture, then add remaining ingredients (celery, green onions, bacon, pickles, parsley). Taste for salt, black pepper and pickle juice.
This recipe is sized for 4-6 people.
Recipe: http://www.simplyrecipes.com/recipes/potato_salad/
PS. B pronounced it "perfect".
PPS. It could probably have used a touch more acidity, come to think of it. Or maybe what I'm really pining for is a German potato salad.
