JOHN’S PERFECT POTATO SALAD

This potato salad is so good I always want to keep on eating, serving after serving. It tastes even better the next day, so if you practice restraint and have leftovers, take them to work for a brown bag treat. But be forewarned: this potato salad is so good, you may find yourself eating it straight out of the container, standing in front of the fridge at 3 a.m., without even knowing how you got there.

SERVES 4

2 lbs. potatoes, whole (about 6 medium potatoes)

Scrub potatoes. Place whole and unpeeled in a pot; cover with water. Bring to the boil over high heat. Simmer until just tender, but cooked throughout. Drain; rinse in cold water to cool. Peel and cut potatoes into small cubes. Set aside in a large mixing bowl.

1 cup diced carrots

1 cup frozen peas

Place carrots in a pot; cover with water. Bring to a boil; simmer until the carrots are just tender, about 5 minutes. Remove from heat. Stir in peas, until thawed. Drain; add to cooked potatoes.

½ cup minced dill pickles (about 2 medium pickles)

3 T. capers, minced

1 cup mayonnaise or tofumayo

3 T. dijon mustard

2 T. lemon juice

2 t. dried tarragon

1 cup fresh parsley, minced

salt, pepper to taste

2 hard-boiled eggs, chopped (optional)

Combine minced pickles and remaining ingredients in a small bowl. Add to potatoes; toss gently until potatoes are thoroughly coated with the dressing. Serve at room temperature. (This is a mayonnaise-based salad, so you will need to keep it refrigerated. Remember not to leave it out for any length of time in warm weather.)