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Red Bliss Potato Salad

Source of Recipe

From "The New England Clam Shack Cookbook"


Recipe Introduction

"Barbara Flynn kindly shared this recipe for her famous dill-flecked Red Bliss Potato Salad. It's a mainstay on the menu at The Bite, her daughter Karen's clam shack in Menemsha on Martha's Vineyard, and Barbara makes pounds and pounds of it every week in the summer."

List of Ingredients

◦  2½ pounds unpeeled red-skinned potatoes, cut in 1½-inch chunks
◦  4 tablespoons canola oil
◦  3 tablespoons cider vinegar
◦  ¼ cup chopped sweet onion
◦  ½ cup mayonnaise, plus more if necessary
◦  ½ cup chopped fresh dill
◦  Salt and freshly ground black pepper


Recipe

Bring a large pot of salted water to the boil. Cook the potatoes until tender, 15 to 20 minutes. Drain in a colander and let cool for 5 minutes.

Whisk the oil and vinegar together in a large bowl. Stir in the onion. Add the warm potatoes to the bowl. Mix with a large spoon or fork, breaking the potatoes up into smaller pieces and allowing the dressing to soak in. Stir in the mayonnaise and dill and season to taste with salt and pepper. Refrigerate for at least 1 hour or for up to 8 hours.

Before serving, taste for seasoning and add a bit more mayonnaise if the salad doesn't seem moist enough.


Makes 6 to 8 servings