Potato Salad gets a bad rap. It’s too often laden with mayo, one-dimensional, and just way too heavy. Usually, after a few bites, I’m bored with it. That is, until I tasted the potato salad at Cochon Butcher in New Orleans. Now that potato salad kept my interest.
To be sure, it was rich (potato salad isn’t meant to be light), but it had other elements that jazzed it up.
Firstly, it was heavy on the mustard. The tang of the whole-grain mustard cut the richness of the mayo and left the potato salad feeling lighter than most. Secondly, elements of freshness -- handfuls of scallions and dill brought some aromatic herbaceous flavor to the party. When you toss the scallions and dill together with the hot potatoes, you’ll get a nice fragrant waft of goodness.