Yield: 12 Servings
|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|
|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|
|¼ teaspoon||Cayenne pepper|
|3 eaches||Hard-cooked eggs *|
|1 x||Fresh watercress garnish-OR-|
|1 x||Parsley sprigs garnish|
* Cut into ½-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.