It is only in the past two years that I learned potato salad is not synonymous with mayonnaise.
Growing up, I detested mayonnaise. I could just handle it in tuna fish salad. I couldn't imagine having it spread across a sandwich.
And I couldn't fathom the fact that my neighbors up the hill coated their pizza with mayonnaise before eating it. Wasn't pizza greasy enough to begin with?
So when I discovered that potato salad could be tossed in a tasty vinaigrette and freshly chopped herbs, I was delighted. My roommate made this salad for a Fourth of July picnic, and after she gave me a taste, I just had to recreate it.
Boiling the potatoes and then steaming them ensured that the potatoes cooked fully without becoming mealy or crumbly. The vinaigrette had a light flavor that was enhanced by the white wine and vegetable broth also coating the potatoes. A quick chop through some fresh herbs brought the whole salad together.
