Sharon Turner's Potato Salad

Ingredients

THE SALAD BASE

• ¾ cup extra-virgin olive oil

• 3 tablespoons tarragon vinegar

• ¼ teaspoon salt, or to taste

• Several grinds of the pepper mill

• 4 pounds 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

• ¾ cup thinly sliced scallions

VARIATION A, WITH BEANS

• ⅓ cup finely minced fresh parsley

• ⅓ cup finely minced fresh tarragon

• 2 tablespoons minced fresh dill

• 2 tablespoons minced fresh lovage or celery leaves

• 1 pound green snap beans, steamed until barely tender, cooled and cut into 1-inch lengths, about 4 cups

• 4 hard-boiled eggs, coarsely chopped

VARIATION B, WITH SHELLFISH

• ½ cup finely chopped fresh basil

• ⅓ cup finely chopped fresh chervil

• 2 large cloves garlic, finely minced

• 1 cup finely sliced celery

• 2 to 3 cups cooked lobster, shrimp, crabmeat or mussels, cut if necessary into bite-sized chunks

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Ingredient Substitution Guide

Nutritional Information

Nutritional analysis per serving (12 to 16 servings)

28 grams carbs; 100 milligrams cholesterol; 266 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 360 milligrams sodium; 10 grams protein; 3 grams sugar

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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