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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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COUNTRY POTATO SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Picker Estate in Terrell, Texas in 1984. Ingredients:
1 tablespoon kosher salt |
2 pounds new potatoes |
1/4 cup extra virgin olive oil |
1-1/2 tablespoons white wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon finely ground black pepper |
1 cup diced celery |
1/2 cup diced red onions |
3/4 cup diced dill pickles |
1/4 cup diced black olives |
1 cup mayonnaise |
1/4 teaspoon cayenne pepper |
3 hard cooked eggs |
parsley sprigs for garnish |
Directions:
1. Bring a large kettle of water to a boil over high heat.
2. Add salt and potatoes then cook until potatoes are nearly tender but still firm about 15 minutes.
3. In large bowl whisk olive oil, vinegar, salt and pepper.
4. Drain potatoes and when they are cool enough to handle cut into 1 cubes.
5. Place potatoes in bowl with vinaigrette then toss until coated with mixture and allow to cool.
6. When potatoes are cool add celery, onions, pickles and olives.
7. Toss until thoroughly incorporated.
8. In small bowl mix mayonnaise with cayenne pepper then add to potato mixture.
9. Toss until all vegetables are coated with mayonnaise.
10. Add eggs to salad and toss gently then chill 2 hours before serving.
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