Potato Salad With Fresh Stir-Ins

Surround a basic potato salad with bowls of flavorful stir-ins and let the guests create their own version of this summer classic.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 5  lbs small red potatoes or 5  lbs  baby yukon gold potatoes, halved
• 1⁄4 cup olive oil
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1⁄3 cup milk

• Stir-Ins

•  snipped fresh sorrel or  fresh parsley or  fresh dill or  fresh basil
•  crisp-cooked bacon, drained and crumbled
•  chopped  jalapeno peppers (*) or   cherry pepper (*)
•  mustard seeds (**) or  fennel seeds (**) or  caraway seed, toasted (**)
•  chopped peeled avocado (drizzled with lemon juice)
•  chopped radishes or  celery
•  chopped red onions or  green onion

• Classic Potato Salad Dressing

• 1 1⁄2 cups mayonnaise or 1 1⁄2 cups  salad dressing
• 2  tablespoons yellow mustard
• 1  tablespoon white wine vinegar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper

Directions

1. Preheat oven to 425 degree F. Place potatoes in a greased large shallow roasting pan. Drizzle with the 1/4 cup olive oil. Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just tender and browned, stirring occasionally.
2. Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes and dressing while potatoes are hot. Let stand for 15 minutes. Cover and chill up to 24 hours.
3. To serve, stir up to 1/3 cup milk into potato mixture to desired consistency. Place potato salad in a large serving bowl. Arrange assorted fresh stir-ins and condiments in separate bowls around the potato salad.
4. ___________________________.
5. Classic Potato Salad Dressing: In a medium bowl stir together 1-1/2 cups mayonnaise or salad dressing, 2 tablespoons yellow mustard, 1 tablespoon white wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
6. *Test Kitchen Tip: If desired, potatoes can be cooked in the microwave. To microwave potatoes, omit olive oil. Place half of the potatoes in a microwave-safe 2-quart casserole. Add 3/4 cup water and 1/2 teaspoon salt. Micro-cook, covered, on 100 percent power (high) for 10 to 14 minutes or until the potatoes are just tender, stirring twice. Drain potatoes; set aside. Repeat with remaining uncooked potatoes, using additional water and salt.
7. *Note: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
8. **Note: To toast seeds, heat them in a small skillet over medium heat about 2 minutes or until fragrant and lightly browned, stirring frequently.