Sharon Turner's Potato Salad
- Total Time
- 45 minutes
- Rating
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Ingredients
- ¾cup extra-virgin olive oil
- 3tablespoons tarragon vinegar
- ¼teaspoon salt, or to taste
- Several grinds of the pepper mill
- 4pounds Ping-Pong ball-size red-skinned or yellow-fleshed boiling potatoes, steamed until barely tender, allowed to cool and cut into quarters, about 12 cups prepared
- ¾cup thinly sliced scallions
- â…“cup finely minced fresh parsley
- â…“cup finely minced fresh tarragon
- 2tablespoons minced fresh dill
- 2tablespoons minced fresh lovage or celery leaves
- 1pound green snap beans, steamed until barely tender, cooled and cut into 1-inch lengths, about 4 cups
- 4hard-boiled eggs, coarsely chopped
- ½cup finely chopped fresh basil
- â…“cup finely chopped fresh chervil
- 2large cloves garlic, finely minced
- 1cup finely sliced celery
- 2 to 3cups cooked lobster, shrimp, crabmeat or mussels, cut if necessary into bite-sized chunks
The Salad Base
Variation A, With Beans
Variation B, With Shellfish
Nutritional analysis per serving (14 servings)
266 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 10 grams protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk the oil with the vinegar, salt and pepper. Transfer a half cup of the dressing to a large bowl and combine with the potatoes, scallions and additions of choice. If the salad seems dry, correct with some or all of the reserved dressing.
- Step 2
Marinate at room temperature for at least a half hour, taste, correct salt and serve. The salad will keep, refrigerated, for three or four days.
Private Notes