San Francisco has tons of great pizza options so I've never really felt the need to master the art of the pie at home. The few attempts I have made end up lacking that chewy crust that only an 800 degree oven can deliver. Until recently I'd given up my ambitions to tackle at-home pizza until I received the October issue of Bon Appetit.
I have never considered myself a potato salad person - primarily because of my lifelong dislike for mayonnaise. The oddest part is that I love all of the individual ingredients that go into mayo. Eggs? Good. Lemon juice? Great. Olive oil? Why not. While I've warmed up to the stuff over the years, it's still not something that I like to chow down on in large quantities. So therein lies my challenge with classic American-style potato salad.