Thread by @JimZub

Going to BBQ this afternoon, so I'm pulling together fresh potato salad this morning. So much better than pre-made and really easy.

- Boil a batch of potatoes for 20 min.

Waxy/harder potatoes like red ones work better than russets or others you'd use for baked/mashed potatoes.

- Include an egg or two with the potatoes and boil them at the same time, but take the eggs out after the first 10 min.

- Cut the potatoes into chunks to cool, adding a bit of salt, pepper and other spices to season them. If you have malt vinegar, a dash or three here is great.

This is where you can customise the heck out of it to your taste-

How big the chunks are.
Whether you include the potato skins or not.
How much mayo you use.
All variable.

For me egg, cucumber, and dill is a must. You can add red onion, pickles, even cubed up cheddar cheese.

Salt, pepper, mustard with peppercorns, garlic powder, relish, sometimes a touch of cayenne. Again, all of it will vary with your taste.

Mix with mayonnaise, shape to fit your container and top with a light sprinkling of paprika (using a fine strainer to spread it out evenly).

Give the potato salad at least 3-4 hours in the fridge for the taste to really come together. Making it the day before works great.

It's so easy, super customizable and tastes great. No more watery/bland stuff from the grocery store.