I gave this recipe an ambitious name because I’ve eaten too many potato salads that are far from perfect—ruined by mushy potatoes, goopy dressing, and mayonnaise that dull the flavors. I start this salad with Yukon Gold potatoes, which have a built-in buttery flavor and don’t fall apart easily when cooked. Just after they finish cooking, I pour vinaigrette over them so they can absorb the flavor as they cool. The mayonnaise is just enough to hold the salad together. Chopped bell pepper, onion, and pickles add color and crunch. Eggs keep everything fluffy. You can feel proud to bring this salad to any picnic or barbecue.

Ingredients:

1 pound Yukon gold potatoes, peeled and cut into bite-size pieces
Kosher salt, to taste
1/3 cup Red Wine and Herb vinaigrette or plain vinaigrette
3/4 cup mayonnaise
2 tablespoons prepared yellow mustard
1^1/2 tablespoons apple cider vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper, to taste
3 tablespoons minced red bell pepper
1/3 cup chopped Vidalia onion
2 dill pickles, chopped
3 hard-boiled eggs
2 tablespoons chopped fresh parsley

Directions:

Place the potatoes in an 8 to 10-quart pot. Add enough water to cover by 1 inch plus a dash of salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender but still hold their shape, about 25 minutes. Drain and place the potatoes in a mixing bowl. Pour the vinaigrette over the potatoes.

In a small mixing bowl stir together the mayonnaise, mustard, vinegar, sugar, salt, and pepper until completely mixed. Set aside.

Add the red pepper, onion, and dill pickles to the potato mixture. Stir gently. Grate the hard-boiled eggs over the top. Add the mayonnaise mixture to the potatoes and stir well. Add the fresh parsley and season with salt and pepper.

Makes 6 to 8 servings.