As with the past post, I still have vegetables and salad on the brain. So, here is another salad that you must take on a late spring picnic!
Ingredients:
2 pounds large Yukon Gold or red or white waxy potatoes (these are firm and won't fall apart when stirring the salad)
6 celery stalks
2 tablespoons sherry vinegar or good quality white wine vinegar
salt and freshly ground pepper
1-1 1/2 cups mayonnaise
1 large red onion, minced
1/2 cup coarsely chopped pickles
1/4 cup finely chopped fresh herbs, such as chives, parsley, chervil, tarragon OR 1 tablespoon finely chopped stronger fresh herbs (or 1/2 tablespoon dried) such as thyme, marjoram, oregano, savory, sage.
1. Put the potatoes in a pot and add enough water to cover. Bring to a boil over high heat and immediately turn the heat down to maintain a gentle simmer. Simmer gently until the potatoes can easily be penetrated with a knife but still offer a little resistance. If the peels begin to crack you are overcooking the potatoes. Drain the potatoes in a colander and let cool for about 10 minute to make them easier to handle. Don't let them cool for too long or they will be harder to peel.
2. While the potatoes are cooking, peel the string off the celery by snapping off the white end and peeling it back. Cut the celery stalks in half length wise and then slice the strips into 1/4 inch thick slices.
3. Peel the potatoes by holding them in one hand with a towel and pulling off the peel in long strips with a paring knife. Slice the potatoes into 1/4 inch thick rounds and toss them gently with the vinegar in a large decorative mixing bowl. Sprinkle with sal and as pepper as you are tossing.
4. Add the celery and the rest of the ingredients to the potatoes by layering everything in a large dish or folding everything gently together so as not to break up the potatoes. Adjust the seasoning as you go with more salt and pepper or more vinegar if needed. Gently stir the salad just before serving to redistribute any dressing that may have settled in the bottom of the bowl.
Ingredients:
2 pounds large Yukon Gold or red or white waxy potatoes (these are firm and won't fall apart when stirring the salad)
6 celery stalks
2 tablespoons sherry vinegar or good quality white wine vinegar
salt and freshly ground pepper
1-1 1/2 cups mayonnaise
1 large red onion, minced
1/2 cup coarsely chopped pickles
1/4 cup finely chopped fresh herbs, such as chives, parsley, chervil, tarragon OR 1 tablespoon finely chopped stronger fresh herbs (or 1/2 tablespoon dried) such as thyme, marjoram, oregano, savory, sage.
1. Put the potatoes in a pot and add enough water to cover. Bring to a boil over high heat and immediately turn the heat down to maintain a gentle simmer. Simmer gently until the potatoes can easily be penetrated with a knife but still offer a little resistance. If the peels begin to crack you are overcooking the potatoes. Drain the potatoes in a colander and let cool for about 10 minute to make them easier to handle. Don't let them cool for too long or they will be harder to peel.
2. While the potatoes are cooking, peel the string off the celery by snapping off the white end and peeling it back. Cut the celery stalks in half length wise and then slice the strips into 1/4 inch thick slices.
3. Peel the potatoes by holding them in one hand with a towel and pulling off the peel in long strips with a paring knife. Slice the potatoes into 1/4 inch thick rounds and toss them gently with the vinegar in a large decorative mixing bowl. Sprinkle with sal and as pepper as you are tossing.
4. Add the celery and the rest of the ingredients to the potatoes by layering everything in a large dish or folding everything gently together so as not to break up the potatoes. Adjust the seasoning as you go with more salt and pepper or more vinegar if needed. Gently stir the salad just before serving to redistribute any dressing that may have settled in the bottom of the bowl.
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