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Potato Salad 2013/06/18

By PennySeymour, member

Posted: June 18th, 2013

Creamy potato salad with fresh herbs

Created Using: Potato Salad

For the Dressing
2/3 cup mayonnaise
3 Tbs. cider vinegar
1/2 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
1 Tbs. chopped fresh basil
1 to 2 cloves garlic, pressed or mashed to a paste
For the Salad
1/4 cup white vinegar
kosher salt
3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red (or 3-1/4 lb. baby potatoes), scrubbed clean
1 cup thinly sliced celery
1 cup thinly sliced radishes
1 cup thinly sliced scallions
3/4 lb. bacon, cooked and crumbled
4 large hard-boiled eggs, diced
3/4 cup chopped fresh flat-leaf parsley

Make the Dressing

Whisk all the dressing ingredients together in a small bowl.

Make the Salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked. (Baby potatoes will take 5 to 10 minutes.)

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. (Skip this step if using baby potatoes.) Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the celery, radishes, scallions, bacon, hard-boiled eggs, and parsley into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or cold.

Community Lunch 28 June 2013

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