Potluck Potato Salad
This recipe is inspired from a country potato salad recipe in Susan Herrmann Loomis' Farmhouse Cookbook. I have changed up some of the details, but the basic idea remains the same: It's a hybrid between an oil & vinegar potato salad and a mayonnaise & egg potato salad with a kick of cayenne.
Ingredients:
kosher salt
4 pounds yellow baby potatoes
1/2 C extra virgin olive oil
3 T white wine vinegar
1/2 t salt
1/2 t freshly ground peppercorns
~2 C diced kalamata olives
~1/2 C diced red onion
~1/2 C diced cucumbers, skin and seeds removed
2 C mayonnaise
~1/2 t cayenne pepper
6 hard-boiled eggs
parsley for garnish
Procedure:
1. In boiling water with kosher salt, cook the potatoes until just tender, about 15 minutes
2. In a large bowl, whisk the olive oil, vinegar, salt, and pepper together.
3. Drain the potatoes and cut them into half or quarters (leaving the skin on) in several batches. Toss them with the vinaigrette until coated. It's helpful not to overtax.
4. When potatoes are cooled (and this can take awhile with such a big bowl of potatoes!), add gently mix the diced vegetables into the potato mixture.
5. Stir together mayonnaise and cayenne in small bowl, then gently coat the potato mixture with it until thoroughly incorporated.
6. I like this salad at room temperature, or it can be cooled for a few hours before serving, depending upon preference.
Serves a few dozen people and makes great lunch leftovers!
