Recipe - Country Potato Salad

1 tablespoon Coarse (kosher) salt
2 pound Yellow finn potatoes OR
2 pound New potatoes
One fourth cup Extravirgin olive oil
1 One half tablespoon White wine vinegar
One half teaspoon Salt
One fourth teaspoon Finely ground black pepper
1 cup Diced celery
One half cup Diced red onions
Three fourths cup Diced dill pickles
One fourth cup Diced black olives
1 cup Mayonnaise
One fourth teaspoon Cayenne pepper
3 Hardcooked eggs *
Fresh watercress garnishOR
Parsley sprigs garnish

* Cut into 1/2inch cubes
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Bring a large kettle of water to a boil over high heat. Add coarse salt
and potatoes; cook until potatoes are nearly tender but still firm in
center, about 15 minutes.
In large bowl, whisk olive oil, vinegar, salt and pepper. Drain
potatoes, and when they are cool enough to handle, cut into 1inch cubes.
Place potatoes in bowl with vinaigrette, toss until coated with mixture;
let cool.
When potatoes are cool, add celery, onions, pickles and olives; toss
until thoroughly incorporated.
In small bowl, mix mayonnaise with cayenne pepper; add to potato
mixture. Toss until all vegetables are coated with mayonnaise.
Add eggs to salad and toss gently. Chill 1 to 2 hours before serving.
From "Farm House Cookbook," by Susan Herrmann Loomis; Workman
Publishing.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini