I know, it's September and that means we all need to start posting squash recipes and profess our love for all things pumpkin spice, but summer's not over yet! (Although, I'm sorry about that snow, Alberta, that totally sucks.) I'm holding on to these last couple weeks of summer by presenting to you the most amazing, delicious, drop-the-mic-awesome potato salad recipe ever. That's right, it's so good you can just drop the mic and walk off stage.
This is actually my husband's recipe, so I can't take credit for it, but I can promise you it's the best damn potato salad in the history of potato salad. Potato salad. (How many more times can I say, "potato salad"?)
Ryan even wrote it out for me, see?
6-8 medium-sized white potatoes
1/2 sweet onion, finely chopped
1 hand full of fresh cilantro, finely chopped
4-6 pickled Mexican (not Tex-Mex!) peppers, finely chopped (found in a can at the grocery store)
1-2 tbsp of brine from the pickled pepper can
mayonnaise to taste (approximately 1/3-1/2 cup)
salt to taste
Peel potatoes and dice (into approximately 1/2" cubes).
Bring a large pot of water to boil, with a few pinches of salt in the water. The potato cubes should take about 10 minutes to cook—they're ready when you can "smoosh" a cube of potato against the side of the pot with only a little resistance.
Once cooked, strain the potatoes and run them under cold water to stop them from cooking further. This is an important step, because a mooshy potato salad isn't very good.
Mix in the remaining ingredients and stir.
Optional: Some lime juice is a nice addition if you have fresh limes, and adding fresh or frozen cooked sweet corn gives a fantastic sweet crunch to the potato salad.
It's even better the next day!