Country Potato Salad

Recipe Ingredients

1 tablespoon	15ml	Coarse - (kosher) salt
2 lbs	908g / 32oz	Yellow finn potatoes -or-
2 lbs	908g / 32oz	New potatoes
1/4 cup	59ml	Extra-virgin olive oil
1 1/2 tablespoons	22ml	White wine vinegar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Finely ground black pepper
1 cup	110g / 3.9oz	Celery - diced
1/2 cup	31g / 1.1oz	Red onions - diced
3/4 cup	109g / 3.8oz	Dill pickles - diced
1/4 cup	36g / 1.3oz	Black olives - diced
1 cup	237ml	Mayonnaise
1/4 teaspoon	1.3ml	Cayenne pepper
3		Hard-cooked eggs*
		Fresh watercress garnish-or-
		Parsley sprigs garnish

Recipe Instructions

* 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.

Source:
"Farm House Cookbook," by Susan Herrmann Loomis

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