This is the potato salad Food contributor David Hagedorn grew up with in Alabama; his stepmother, Barbara, always made a Tupperware vat of it. Whether there were six people or 20, he says, there was never any left over. It is best served at room temperature, and it gets better over the course of a few days. Hagedorn has made a couple of modifications over the years, substituting smoked paprika for regular paprika for a more robust flavor and seasoned rice vinegar for white vinegar.
Servings: 8 cups
- 3 1/2 pounds red bliss potatoes or Yukon gold potatoes
- 3/4 cup canola oil
- 1/2 cup seasoned rice vinegar (if using unseasoned rice vinegar that does not contain sugar, add 1 1/2 teaspoons sugar)
- 1 medium red onion, thinly sliced
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped parsley
- 1 teaspoon smoked Spanish paprika
In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes. Drain the potatoes in a colander and peel while they are as hot as you can handle. Cut one-third of them into 1/2-inch-thick slices directly into a large resealable food storage container. Drizzle one-third of the oil over them, then one-third of the vinegar. Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice. Sprinkle the salad with the paprika. Cool to room temperature, then cover and refrigerate at least overnight.
Turn the container over for several hours so the juices permeate the potatoes. When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Annie Groer.
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