Country Potato Salad Recipe

* Cut into 1/2-inch cubes

Step 1

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.

Step 2

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.

Step 3

When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughly incorporated.

Step 4

In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables are coated with mayonnaise.

Step 5

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.

Things You'll Need

  • 1tb Coarse (kosher) salt
  • 2lb Yellow finn potatoes -OR-
  • 2lb New potatoes
  • 1/4c Extra-virgin olive oil
  • 1 1/2tb White wine vinegar
  • 1/2ts Salt
  • 1/4ts Finely ground black pepper
  • 1c Diced celery
  • 1/2c Diced red onions
  • 3/4c Diced dill pickles
  • 1/4c Diced black olives
  • 1c Mayonnaise
  • 1/4ts Cayenne pepper
  • 3ea Hard-cooked eggs *
  • 1 Fresh watercress garnish-OR-
  • 1 Parsley sprigs garnish

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