POT: Country Potato Salad
Source of Recipe
"The Farmhouse Cookbook"
* Exported from MasterCook *
Country Potato Salad
Recipe By : Susan Herrmann Loomis
Serving Size : 12 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon coarse (kosher) salt
2 pounds yellow finn potatoes or new potatoes
1/4 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/2 tsp. salt
1/4 tsp. black pepper -- freshly ground
1 cup celery -- diced
1/2 cup red onion -- diced
3/4 cup dill pickles
1/4 cup black olives -- diced
1 cup good-quality mayonnaise
1/4 teaspoon cayenne pepper
3 eggs -- hard boiled
fresh watercress-- for garnish
or
parsley sprigs -- for garnish
Directions:
Bring a large kettle of water to boil over high heat. Add the coarse salt and the potatoes, and cook until the potatoes are nearly tender but still firm in the center, about 15 minutes. Whisk the olive oil, vinegar, salt and pepper together in a large bowl. Drain the potatoes, and when they are cool enough to handle, cut them into 1-inch cubes. Place them in a bowl with the oil-and-vinegar mixture, toss until they are coated, and then let them cool.
When the potatoes are cool, add the diced vegetables, pickles, and olives, and toss until they are thoroughly incorporated. Mix the mayonnaise with the cayenne pepper in a small bowl, and add it to the potato mixture. Toss until all the vegetables are coated with the mayonnaise. Cut the hard-cooked eggs into 1/2-inch cubes, add them to the salad, and toss gently. Chill for 1 to 2 hours before serving.
Source:
"The Farmhouse Cookbook (copyright 1991 by Workman Publishing). This
recipe was featured on Good Morning America."
S(Master-Cook format by):
"Judi Mae Phelps."
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