Country Potato Salad
Country Potato Salad recipe
Yield
12 servingsPrep
15 minCook
15 minReady
2 ½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
kosher salt
|
|
| 2 | pounds |
potatoes
yellow finn or new potatoes |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 ½ | tablespoons |
white wine vinegar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
finely ground |
|
| 1 | cup |
celery
diced, or green bell pepper |
|
| ½ | cup |
red onion
diced |
|
| ¾ | cup |
pickles, dill
diced |
|
| ¼ | cup |
black olives
diced |
*
|
| 1 | cup |
mayonnaise
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 3 | large |
eggs
hard-cooked, cut in 1 inch cubes |
|
|
watercress
fresh, or parsley sprigs, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
kosher salt
|
|
| 907.2 | g |
potatoes
yellow finn or new potatoes |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 23 | ml |
white wine vinegar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
finely ground |
|
| 237 | ml |
celery
diced, or green bell pepper |
|
| 118 | ml |
red onion
diced |
|
| 177 | ml |
pickles, dill
diced |
|
| 59 | ml |
black olives
diced |
*
|
| 237 | ml |
mayonnaise
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 3 | large |
eggs
hard-cooked, cut in 1 inch cubes |
|
| 1 | x |
watercress
fresh, or parsley sprigs, for garnish |
*
|
Directions
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.
