Have a Few Stand-by Favorites

When I think of summers in DC, ice-cold beer, charcoal barbecue, and potato salad come to mind. Now, sure you could buy some potato salad from the grocery store, pre-made and loaded with who knows what, or you could buy some baby red potatoes, and make your own. I learned some basic tricks from a friend while I was in Culinary School, but I have since adapted her style with my own. One thing I know for sure: Always dress your potatoes while they are hot! This lets the flavor of the dressing soak in. I add hard-boiled eggs to my potato salad, because I simply like hard boiled eggs. I also use light mayo, and use equal parts mayo and sour cream in my dressing. It makes for a creamier, but also tangier dressing, and acid will always boost the flavor of any dish. My potato salad is my signature summer side dish, and I like to have a few for each season.