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Country Potato Salad

Country Potato Salad recipe image
This American salad features Coarse (kosher) salt, Yellow finn potatoes -OR-, New potatoes, Extra-virgin olive oil, White wine vinegar. It delivers a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 1058.0
Dietary: Gluten-free, Vegetarian
Description
This American salad features Coarse (kosher) salt, Yellow finn potatoes -OR-, New potatoes, Extra-virgin olive oil, White wine vinegar. It delivers a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoons Coarse (kosher) salt
  • 2 lbs Yellow finn potatoes -OR-
  • 2 lbs New potatoes
  • 1/4 cups Extra-virgin olive oil
  • 1 1/2 tablespoons White wine vinegar
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Finely ground black pepper
  • 1 cups Diced celery
  • 1 cups Mayonnaise
  • 1/4 teaspoons Cayenne pepper
  • 3 whole Hard-cooked eggs *
  • 1 Fresh watercress garnish-OR-
  • 1 Parsley sprigs garnish
Directions
  1. 1
    Cut into 1/2-inch cubes ======================================================= ================== 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
  2. 2
    Diced red onions
  3. 3
    Diced dill pickles
  4. 4
    Diced black olives

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1058.0kcal
% Daily Value *
Total Fat 69.5g107%
Saturated Fat 11.2g56%
Cholesterol 288.1mg97%
Sodium 2861.8mg120%
Total Carbohydrate 88.7g30%
Dietary Fiber 13.5g54%
Sugars 7.9g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, black, boiling, cayenne, celery, coarse, country, diced, eggs, extravirgin, finely, finn, fresh, garnish, garnishor, ground, hardcooked, kosher, mayonnaise, oil
Read it online: https://www.chefs-mate.com/recipe/country-potato-salad/