I’m not a fan of potato salad that tastes like a bunch of spuds smothered in mayo. I want more. At the very least, I want to taste the potatoes. Trouble is, potatoes are pretty bland if not properly seasoned. They also need to be seasoned at the right moment during the cooking process. Here’s how to make that happen.
To start, be sure that the water in which you boil the potatoes is well salted. The potatoes will absorb the salt as they cook. When they’re done, you won’t taste the salt, but the potatoes will start to come alive. And by the way, be sure to use white (boiling) potatoes for potato salad; they do a better job of holding their shape. Baking potatoes, such as russets, will fall apart.
Pull the potatoes out of the water as soon as they’re tender. This will keep them from overcooking and falling apart. And toss them right away, while they’re still hot, with a mixture of vinegar and more salt. Good little sponges that they are, the potatoes will absorb much of the mixture within 15 minutes, and be even more deeply flavored than before. The vinegar, like the salt, helps to enhance their natural flavors.
You can prepare the basil mayo while the potatoes are marinating. Normally, I recommend treating all fresh herbs very gently. If you use a very sharp knife and chop the herbs briefly, you can prevent them from turning into a bruised, wet mess. But for this recipe, I want you to pack the fresh basil into a blender with the mayo and pulverize it. All of the basil flavor and juices will go right into the mayo, making it taste like the essence of summer.