There are sweet people and there are savory people. I am a savory person. I can go all year without eating a piece of chocolate (except Godiva, of course), but I have wolfed down an entire bowl of mac and cheese without a problem. And I bring this up because there is a great divide between sweet and savory people on the topic of potato salad.
If you were raised in the South you would not be able to imagine having potato salad without chopped up sweet bread and butter pickles in it. Yes, I realize that combining “sweet” and “bread and butter pickles” in one sentence is redundant. But I just didn’t want anyone who is not from the South to be confused. Many potato salad makers also think the addition of chopped hard-cooked eggs is also desirable. I do not.
So my potato salad is entirely savory. And to make matters worse, it contains capers. I understand that capers are not for everyone. But I will tell you this. During my son’s Cub Scout days, we would have potluck suppers and the potato salad with capers was the first thing to go.
Potato Salad with Capers and Dill
6 cups diced new or Yukon Gold potatoes
1 cup diced celery
½ cup diced red onion
1 ½ tablespoons capers, drained
1 tablespoon fresh chopped dill (or 1 ½ teaspoons dried dill)
1 cup mayonnaise
¼ cup coarse-ground mustard
Salt and pepper to taste.
Boil potatoes until they are tender when pierced by a fork. Drain and cool.
Mix the potatoes with the celery, red onion, capers, dill, mayonnaise, and mustard. Blend thoroughly. Add salt and pepper to taste.