Over the next couple weeks I have several picnics on my calendar. Potato Salad is the quintessential picnic food, so I was pleased to find a hundred-year-old Potato Salad recipe.
At first I wasn’t quite sure about the recipe. It didn’t contain the usual Potato Salad ingredients like celery and mayonnaise, but rather was a vinaigrette dressing. Yet, the recipe was so easy that I decided to give it a try.
The Potato Salad was lovely, and the vinaigrette dressing with a hint of pepper was just right. It added a delightful flavor to the potatoes, but didn’t overwhelm them. This recipe is a keeper.
The old recipe made a lot of dressing relative to the potatoes, so I divided it by three when I revised it. Here’s the updated recipe for modern cooks:
3 large potatoes (approximately 3 cups diced)
3/4 cup onion, diced
3 tablespoons olive oil
1 tablespoon vinegar
1/3 teaspoon salt
1/3 teaspoon black pepper
parsley sprigs for garnish, optional
Peel and dice potatoes into 3/4 inch chunks. Put into a sauce pan, cover with water and bring to a boil. Reduce heat and cook until the potatoes are just barely tender (about 5-7 minutes). Remove from heat and drain. Chill in refrigerator for several hours, then add onions.
In a small bowl, combine the olive oil, vinegar, salt and pepper. Pour this dressing over the potatoes and onions. Gently toss to coat the potatoes with the dressing. Put in serving bowl; and, if desired, garnish with parsley sprigs.