>>91414317>>91414718Well I'll start by saying it wasn't a potato salad but a tuna salad, I got my words mixed up because I was just talking with my mom about making a batch with her for Christmas like a dozen minutes prior to the post.
But as for the tuna salad was pretty simple, about a spoon and a half or two spoons of mayo, a little bit of delicatessen mustard (though any kind of mustard will do so long as you don't go overboard with dijon, I made that mistake once) eyeballed to taste along with always a bit more balsamic vinegar than you think you need, and THE MOST IMPORTANT PART is pickles. If you don't put pickles in your tuna salad, you're a fucking fool (or you're making a melt). Tuna has an incredibly overpowering aftertaste in my opinion, and pickles are basically the perfect foil to that after it has a couple of hours to really soak in. Celery also adds a fresh crunch to it, and I usually have a brick of some kind of cheese to dice up and chop in there. I think I used pepperjack that day which is a contentious choice for some. I'd say for a can of tuna about two 2 inch slices off the block is enough, cut it down the width and dicing the halves is about how big I make the cubes. I'm not really a huge fan of onions in mine but I do like green onions in every now and then, even if it wasn't in this batch, and grinded pepper is a must as it is in basically all cooking. After it had some time to chill overnight I threw it on some very lightly toasted buns with some tomato and lettuce and it was fantastic.
And since I couldn't find that one picture of Minto with a chef hat that I swear I had, here's a borgor.
