Country potato salad

12 Servings

Ingredients

Quantity Ingredient
1 tablespoon Coarse (kosher) salt
2 pounds Yellow finn potatoes -OR-
2 pounds New potatoes
¼ cup Extra-virgin olive oil
1½ tablespoon White wine vinegar
½ teaspoon Salt
¼ teaspoon Finely ground black pepper
1 cup Diced celery
½ cup Diced red onions
¾ cup Diced dill pickles
¼ cup Diced black olives
1 cup Mayonnaise
¼ teaspoon Cayenne pepper
3 eaches Hard-cooked eggs *
1 x Fresh watercress garnish-OR-
1 x Parsley sprigs garnish

Directions

* Cut into ½-inch cubes

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Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until potatoes are nearly tender but still firm in center, about 15 minutes.

In large bowl, whisk olive oil, vinegar, salt and pepper. Drain potatoes, and when they are cool enough to handle, cut into 1-inch cubes. Place potatoes in bowl with vinaigrette, toss until coated with mixture; let cool.

When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughly incorporated.

In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables are coated with mayonnaise.

Add eggs to salad and toss gently. Chill 1 to 2 hours before serving.

From "Farm House Cookbook," by Susan Herrmann Loomis; Workman Publishing.

Printed in the July 2, 1992 issue of the Los Angeles Daily News.

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