Potato Salad

Barefoot Contessa is always talking about "best of class."  I love that concept, and this is a perfect example.

It's still potato salad, but it's the best of its class.  My aunt always makes this in the summer, and I love it.

We made it on vacation to go with our tenderloin, and it was awesome.

That's another concept I love: high-low.  Like making something really special like tenderloin and serving potato salad with it.  Except that this potato salad is anything but ordinary.

Here's one of the keys: use red-skinned potatoes and leave the skin on.  Great texture and flavor.  And color!

Another key: toss the sauce with the potatoes while the potatoes are still warm.  The sauce and the potatoes will become one.  It's creamy, crunchy and tangy.  Oh, yum.

We ate this after we had refrigerated it for only about an hour...it was not completely chilled yet and it was so good I can't even deal.

But when I had it leftover the next day, it was completely chilled and it was also absolutely delicious.  Either way you do it, get ready.  It's so very wonderful.  And summery.  And out of this world with beef tenderloin.  Or anything else you can think of to serve it with.

I'll be making this again soon, because I'm already craving it again.

Potato Salad
Adapted from Hellman's Original Potato Salad


2 lbs. redskin potatoes, peel left on and chopped into medium chunks
1 cup mayonnaise
2 T apple cider vinegar
1 1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 cup finely chopped celery
1/2 cup finely chopped onion
2 hard-boiled eggs, chopped

Cover potatoes with water in a pot and bring to a boil.  Reduce to simmer and cook for about 10 minutes until the potatoes are tender.  Drain in a colander.

Combine remaining ingredients in a bowl.  Add the potatoes and stir gently to combine.  Serve chilled or at room temperature