Let Battle Potato Salad begin! (Yes, I know - this recipe and Wonder Woman's recipe aren't really the same thing at all, but isn't it funny that we both made potato salad on Memorial Day? No? Everyone made potato salad on Memorial Day? Fine. Be that way.)
Here's my last-minute/lazy take on Alton Brown's recipe. Delicious!
Cold-Fashioned Potato Salad
Adapted from Alton Brown's recipe on Good Eats
2 1/2 pounds small baker potatoes (reds would have been better)
3 tablespoons cider vinegar
3/4 cup mayonnaise
1 teaspoon prepared mustard
1 Tablespoon pre-minced garlic
2 T. sweet relish. (Cornichons would have been better!) (That's gherkin, to us mere mortals)
One green onion, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight. (I was unable to refrigerate overnight, so I omitted this step, instead mixing in the vinegar and letting it soak while I prepared the dressing.)
In a large mixing bowl, combine the mayonnaise, mustard, garlic, pickles, and onions. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.