Name: Potato Salad
Yield: 6 servings
Cuisine: United States
Ingredients: 3 tablespoons minced parsley; 1 tablespoon dry mustard; 1 cup finely chopped celery; 2 hard-cooked eggs, coarsely chopped; 3 tablespoons olive oil; ⅓ cup mayonnaise; 1 tablespoon wine vinegar; Salt and freshly ground black pepper; 2 cups cubes of warm cooked potatoes; 1 tablespoon minced shallots

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Potatoes generally have either a mealy texture or a firm waxy texture when cooked. For salads select the thin-skinned waxy potatoes for they will not crumble when they are sliced or cubed; or use new potatoes. Cook the potatoes in the skins to retain the most flavor and cool them only until they can be handled before peeling and slicing them. If the dressing is added to the potatoes while they are still warm, the salad will be much more flavorful.