Everybody loves potato salad and most potlucks wind up with more than one version of the dish. That’s fine, and it shouldn’t stop you from bringing this unique, tangy version. The salad dressing marinade seeps into the otherwise bland potatoes and makes the veggies extra crisp. Use a light hand with the mayonnaise at the finish—this salad doesn’t need much.
Makes 10 to 12 servings
- 10 large white potatoes
- 1/2 cup thinly sliced celery
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced radishes
- 1/2 cup small-diced red onion
- 1/2 cup cored and diced yellow squash
- 12 ounces Italian or vinaigrette-type salad dressing
- Mayonnaise to taste
- Salt and pepper to taste
- 1/2 cup diced cucumbers (optional)
- 1/2 cup diced red bell peppers
Wash and peel the potatoes. Cut in half lengthwise, then slice crosswise into quarter-inch slices. Boil potatoes until just tender, about 10–15 minutes, then drain and rinse with cold water.
In a large glass or pottery bowl, combine potatoes with celery, carrots, radishes, red onion, and squash. Pour the salad dressing over the mixture and toss well. Cover tightly and refrigerate for 8 hours or overnight, taking time to occasionally turn or stir the salad to redistribute the dressing.
Before serving, pour the entire mixture into a colander and allow the excess salad dressing to drain. Return potato salad to a serving bowl and add enough mayonnaise to coat the ingredients. Season with salt and pepper, and add cucumbers and red bell pepper.
Reprinted with permission from “Roux Memories: A Cajun-Creole Love Story With Recipes” by Belinda Hulin. Published by Lyons Press.