I was SERIOUSLY craving potato salad and made this recipe from Epicurious, slightly altered. God, I love that site.
If only I had a digital camera to show off my creations like you guys! (Hmmm, except that what'd you see is a big ungarnished white glob in a bowl on a very messy counter.)
Potato Salad with Garlic Mayonnaise and Chives follows!
2 pounds small boiling potatoes (about 1 to 1 1/2 inches in diameter)
[I used russet potatoes, and I actually really liked the contrast of the tart dressing with the sweetness at the center of each slice of russet.]
3 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
3 1/2 tablespoons fresh lemon juice plus additional to taste if desired
[I only had bottled lemon juice, and it tasted just fine.]
1/3 cup mayonnaise
1 tablespoon hot water
1/4 cup chopped fresh chives
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
Serve salad at room temperature.
Serves 4 generously.