Scott's Potato Salad
Introduction
This recipe was inspired by a Warm Potato Salad recipe in the June 2001 issue of Gourmet magazine.
Directions
2 1/2 lb small (1 1/2- to 2-inch) Yukon
Gold potatoes, quartered
1/3 cup mayonnaise
1 tablespoon olive oil
2 teaspoons cider vinegar
1/4 teaspoon minced garlic
4 celery ribs, thinly sliced diagonally
1 1/2 cups cherry tomatoes, halved
1 whole dill pickle, chopped
Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.
Drain potatoes in a colander and cool 5 minutes. Add to dressing along with celery, tomatoes, and pickle. Toss and season with salt and pepper.
Makes 6 to 8 servings.
Note: this recipe is good even if the celery and/or tomatoes aren't available!
Added: July 29, 2001
Update: See also this recipe from Elise Bauer with the additional "secret ingredient" of a bit of pickle juice! The additional tartness from the pickle juice is very nice!
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