Spring Potato Salad

Name: Spring Potato Salad
Yield: 8 servings
Cuisine: United States
Ingredients: 1½ teaspoons salt; ¼ teaspoon freshly ground black pepper; ½ head of Boston lettuce; 1 tablespoon salad oil; ½ head of romaine; 3 scallions with tops, chopped; 2 tablespoons mayonnaise; 2 medium tomatoes for garnish; 1 cup diced celery; ½ cucumber, sliced; 1 pound new potatoes, cooked and peeled; 1 tablespoon vinegar; 2 tablespoons fresh lemon juice

Preparation info

8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 pound new potatoes, cooked and peeled
2 tablespoons fresh lemon juice
1

Americas
United States
New York
Vegetarian
Gluten-free
Spring

Method

Dice the potatoes while still warm and combine with one tablespoon of the lemon juice, the vinegar, salad oil, salt and pepper. Let the potatoes marinate in the refrigerator for at least one hour.
Tear the lettuce and romaine into bite-size pieces and place in a salad bowl along with the scallions, celery, cucumber and marinated potatoes. Mix the rema