4 pounds (six medium sized) russet potatoes, peeled and cut into 1/2-3/4 cubes
8 tbs white wine vinegar
4 tbs sharp dijon mustard
3/4 can of anchovies
8 cloves garlic, minced
1 tbs kosher salt
1 cup ajioli
3 ribs of celery finely, diced
5 medium sized dill pickles, diced
3 large shallots, diced
Starting in salted, cold water, bring the potatoes to a boil and then simmer. Critical step so taste regularly to avoid undercooking or overcooking. Potatoes are done when you can easily pierce them without crumbling.
Before the potatoes are done, blend together the vinegar, anchovies, mustard, garlic and salt
Immediately add to the potatoes when they are done and fold in. It will absorb all liquid within 15 minutes
Chill in refrigerator
When the potato mixture reaches room temperature, fold in the ajioli
Fold in diced pickles, shallots and celery
Refrigerate to cool according to taste, then serve
I have had excellent potato salad with red unpeeled , diced new potatoes . I use the russet as they absorb the sharp flavors very well.
