Anyone who grew up near Vineland in South Jersey will surely know Joe’s Poultry. Our parents would never consider fast food appropriate for dinner, but a stop at Joe’s little shop for a rotisserie chicken was a different case altogether. But it wasn’t the chicken that was my favorite – it was the potato salad. Almost creamy, with bits of shredded carrot and diced pickle and never too much mayo, the potato salad deservedly became the standard by which all others were compared in my family. (Joe’s Poultry is still going strong, by the way, and if the reviews on Yelp are any indication, we’re not alone.)
A few years ago I tried my hand at potato salad, thinking I could definitely come up with something delicious with all the wonderful local potatoes at hand. Nope. I used Tom Culton’s lovely fingerlings, which according to many recipes should have been the perfect texture, and left the skin on. The result was more like like pieces of potatoes dressed in mayonnaise – not at all the moist and flavorful texture of Joe’s. While the skins were delicious, there was way too little potato exposed, so nothing cohered. I tried again, this time choosing young potatoes with thin skins, but big enough to allow for pieces with plenty of exposed potato. I also mashed the potatoes slightly with a fork and added tiny diced bits of pickles and chives. My family wholeheartedly approved.
So why is the potato salad pictured purple, you ask? We picked up a massive jar of naturally fermented pickles made by Amanda of Phickle at the food swap the week before and they had a fantastic half sour taste that was perfect for potato salad. The only potatoes we had on hand were from Savoie Organic Farm and just happened to be purple. Prettiest batch I ever made.
2 pound potatoes, skin on is fine if they are new potatoes, cut into pieces of 1 1/2 to 2 inches
1 tablespoon plus 1 teaspoon salt
8 tablespoons mayonnaise, or more, depending on your preference
1 bunch of chives, chopped
1 dill pickle, diced
Put potatoes in a pot and cover with water. Add 1 tbsp salt and bring to boil. Boil potatoes until fully cooked – usually no more than 10 minutes, but test with fork. Drain and allow to steam dry.
Transfer potatoes to a bowl and roughly mash some with a fork to desired consistency. Toss potatoes with mayonnaise, chives and pickle. Add 1 tsp salt and taste to adjust salt or mayonnaise. Serves 4-6.