You Say Potato, I Say Potato...

Potato salad always reminds me of summer. However, I don't make it that much. I volunteered to bring some in to work for a fundraiser last week. I borrowed from a couple recipes to get quantities of the basics ( # of potatoes, mayonnaise) but the rest is my own concoction.

1 caveat is that this is optimized for a high altitude environment. You may want to cut down on the mayonnaise closer to sea level.

Kyle's Potato Salad

2 1/2 pounds red potatoes
1 cup mayonnaise
3 tablespoons dry white wine
2 tablespoons dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh marjoram
1/2 tablespoon garlic, small dice
1/2 cup red onion, small dice
1/2 cup celery, small dice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1.
Put the whole potatoes in a pot of boiling water with skins on. Boil until potatoes are fork tender. While the potatoes are still warm, peel off the skin and cut into bite size cubes. At this point you can put the potatoes in the refrigerator overnight, or continue with the next step.

2.
In a large mixing bowl combine the mayonnaise, white wine, mustard, parsley, tarragon, and marjoram. Whisk until all ingredients have been incorporated. Add the potatoes, garlic, red onion, and celery. Stir until all potatoes are covered with the dressing. Season with salt and pepper. Let salad chill for at least 2 hours in the fridge before serving.