Here’s another backyard tradition that makes burgers taste even better. This is a basic creamy potato salad recipe. You may want to doctor it up the way your mother liked to do with, say, chopped hard-boiled eggs, capers, relish, chopped fennel, anchovies, or that secret ingredient she has kept to herself for so many years.
SERVES 4
Place the potatoes in a medium pot, cover with cold water, and add the tablespoon of salt. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until the potatoes are tender and the tip of a knife goes in easily but with a bit of resistance, about 14 minutes. Drain and cool.
In a medium bowl, whisk together the mayonnaise, sour cream, garlic, mustard, pepper, and the 1 teaspoon of salt. Set aside.
When the potatoes have cooled, cut them in half, leaving the skins on, and transfer to a medium bowl along with the onion, celery, and basil. Add the dressing and toss together.
Serve within the hour or refrigerate, letting it sit at room temperature 30 minutes before serving.