Sharon Turner's Potato Salad

Name: Sharon Turner's Potato Salad
Total time: 45 min
Yield: Twelve to 16 servings
Cuisine: new england
Ingredients: 3/4 cup extra-virgin olive oil; 3 tablespoons tarragon vinegar; 1/4 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; 3/4 cup thinly sliced scallions; 1/3 cup finely minced fresh parsley; 1/3 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; 1/2 cup finely chopped fresh basil; 1/3 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

By Leslie Land

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; INTO THE GARDEN

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Ingredients

Yield:Twelve to 16 servings

The Salad Base

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

Variation A, With Beans

⅓cup finely minced fresh parsley
⅓cup 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

Variation B, With Shellfish

½cup finely chopped fresh basil
⅓cup 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

Ingredient Substitution Guide

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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.