Yuriko'S Potato Salad
- 3 lbs potatoes (either 12-14 small to medium red potatoes, or 4 big Yukon golds)
- 1/3 cup finely chopped sweet onion
- 1/3 cup finely chopped celery (tender stalks)
- 2 -21/2 tablespoons mayonnnaise, start with 2 T adding more if necessary
- 3/4 t plus a pinch of salt plus 3/4 t plus a pinch of sugar thoroughly dissolved in 1/4 cup of freshly squeezed lemon juice (Meyer lemon preferred)
- Freshly ground black pepper
- Steam potatoes until tender, making sure to check the water level about half way through and adding more as necessary. When poked with a metal skewer, it should go through without resistance; start checking for doneness at about 25-30 minutes for red potatoes, 40-45 minutes for big Yukons. Transfer potatoes to a large bowl and set aside to cool. Note: For big Yukons, I steam them in a metal colander set in a large pot.
- When potatoes are cool enough to handle, using a butter knife, peel away skin and any blemishes. Discard skins. Cut red potatoes in half crosswise and then quarter each half. For Yukons, slice crosswise (1/2 inch thick) and then quarter each slice. I usually use the butter knife to coarsely cut potatoes in my hands, and then drop the potato pieces into the large cooling bowl.
- Fold in the onion and celery. Add the mayonnaise and pour about half of seasoned lemon juice on top. Thoroughly combine using a wooden spoon or spatula; the potato edges should be fuzzy (Yukons will kind of fall apart while red potatoes will hold their shape a bit better, both are delicious) and lightly dressed in a mixture of the mayonnaise and seasoned lemon juice. If they seem dry, add a bit more mayonnaise. Taste for more seasoned lemon juice and add as necessary. Sometimes I have used the full amount of juice, sometimes a little less. Finish with freshly ground black pepper to taste. Enjoy!
potatoes, sweet onion, celery, mayonnnaise, salt, freshly ground black pepper
Taken from food52.com/recipes/11461-yuriko-s-potato-salad (may not work)