po-ta-to (say it like a hobbit)

One of the things that makes me feel best as a cook is when someone says "I don't normally like _____, but this is great."

There are a few things I feel that way about too (my friend Steve's tiramisu is fantastic, tiramisu in general - meh) and potato salad is probably number one on the list. Only my feelings for it are more passionate than "don't like"; normally I can't stand the stuff.

Which is why I was amazed the first time I made this potato salad (to bring to a BBQ, it's traditional so somebody must like the stuff, right?)



Now I make it almost every summer, and just heard those encouraging words again last weekend, "I don't normally like potato salad, but this is really good!"

Potato Salad, adapted from Intercourses: an aphrodisiac cookbook (not sure about the aphrodisiac part, but everything I've made out of here has been fantastic)

You will need:

• 1 lb small potatoes, red, fingerling yukon, anything that boils up tasty w/out falling apart. (or more, depending on how many you're serving.)
• 1/4 cup mayo, regular light or some combo of the two (not ever ever ever miracle whip)
• 1/2 Tbsp red wine vinegar
• 2/3 Tbsp dijon mustard
  
• lots of lemon pepper
• 1/8 cup chopped fresh dill
• 1 or two hard boiled eggs, chopped
• 1 small jar marinated artichoke hearts, chopped (I've found the pricier ones are worth it)
  
• 1/4 cup diced red onion
• 1 small chopped dill pickle (absolutely must be the crisp refrigerated kind)

1. boil potatoes in salted water until tender, drain, cool and cut into bite size pieces
2. in large bowl (not metal) mix together mayonnaise, vinegar, mustard and dill
   
3. add lemon pepper to taste
4. fold in egg, artichokes, red onion and pickles. add lemon pepper to taste
5. fold potatoes into mixture, working in batches to get them thoroughly covered in sauce
6. chill until you're ready to serve