Spring Potato Salad

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound new potatoes, cooked and peeled
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vinegar
  • 1 tablespoon salad oil
  • teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • ½ head of Boston lettuce
  • ½ head of romaine
  • 3 scallions with tops, chopped
  • 1 cup diced celery
  • ½ cucumber, sliced
  • 2 tablespoons mayonnaise
  • 2 medium tomatoes for garnish


    1. 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.

    2. 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 remaining lemon juice with the mayonnaise. Add to the salad and toss tightly. Garnish with tomato slices or wedges.