GMA Recipe: Country Potato Salad

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Country Potato Salad
From Susan Herrmann Loomis
1994

Ingredients

1 tbsp. coarse (kosher) salt

2 lbs. Yellow Finn potatoes or new potatoes

1/4 c. extra-virgin olive oil

1 1/2 tbsps. white wine vinegar

1/2 tsp. salt

1/4 tsp. finely ground fresh black pepper

1 c. diced celery

1/2 c. diced red onion

3/4 c. diced dill pickles

1/4 c. diced black olives

1 c. good-quality mayonnaise

1/4 tsp. cayenne pepper

3 hard-cooked eggs

fresh watercress 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.

Makes about 12 servings.

From The Farmhouse Cookbook by Susan Herrmann Loomis (copyright 1991 by Workman Publishing).