Take Two - Sweet and Spicy Potato Salad

From the kitchen of One Perfect Bite... Having worked on new versions of macaroni and cucumber salad, it would have been poor form not to include a riff on classic potato salad as well. I saw this recipe in the latest issue of Food and Wine magazine and thought I'd give it a try. It is much like a traditional potato salad, save for the addition of smoked paprika and finely diced radish, and the absence of eggs. The salad is pleasant and its flavors are nicely balanced, but the changes are subtle and the salad, in its new form, doesn't really give the old standard a run for its money. I make potato salad several times a year, so, I'm always looking for new ways to make or improve it. Several years ago, I began to use the microwave to cook potatoes that were going to be used in salads. I found the microwave produced nicely formed cubes of potatoes that kept their shape when mixed with other ingredients. I film the bottom of a microwave container with water and cook medium-sized, halved but unpeeled, potatoes on HIGH power for 15 to 20 minutes. Once they can be pierced with the tip of a knife, I peel them and proceed with whatever recipe I'm using. I haven't had a goopy salad since I started using this method. If you are looking for a new way to prepare potato salad, I hope you will give this version a try. It will neither make or break your reputation as a cook, but I think you might enjoy it. Here's the recipe.

Sweet and Spicy Potato Salad...from the kitchen of One Perfect Bite courtesy of Brian Perrone via Food and Wine magazine

Ingredients:
3 pounds medium Yukon Gold potatoes, halved but not peeled
Salt
1/2 cup mayonnaise
1/4 cup sweet pickle relish
1 tablespoon white vinegar
1 teaspoon dry mustard powder
1/2 teaspoon sweet smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 red radishes, cut into 1/3-inch dice
3 celery ribs, cut into 1/3-inch dice
1/2 medium red onion, cut into 1/3-inch dice

Directions:
1) Place potatoes in a large pot and cover with water. Add salt and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain potatoes and return them to pot. Shake pot over moderately high heat for about 10 seconds to dry potatoes. Transfer potatoes to a large rimmed baking sheet and let cool completely. When cool, peel potatoes and cut into 1-inch pieces.
2) Combine mayonnaise with the relish, vinegar, mustard powder, paprika, black pepper, cayenne, radishes, celery and onion in a large bowl. Blend well. Gently fold in potatoes and season with salt. Refrigerate potato salad for at least 4 hours or overnight. Serve cold or lightly chilled. Yield: 6 to 8 servings.

Make Ahead The potato salad can be refrigerated for up to 2 days

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