The best of the many very good Saveur potato salads
Cape Breton Potato Salad
Stirring in the parsley, radishes, scallions, and celery at the last minute, after the potatoes have cooled, ensures a crisp, tangy salad. This recipe comes from Charlene Murphy of Cape Breton Island, in Canada.
8 red and white small new potatoes
(about 1 1/2 lbs.), cut crosswise
into 1/4"-thick rounds
Kosher salt, to taste
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tbsp. dijon mustard
2 cloves garlic, finely chopped
Freshly ground black pepper, to taste
1/4 cup flat-leaf parsley leaves,
roughly chopped
5 small red radishes, trimmed and
thinly sliced crosswise
5 scallions, thinly sliced crosswise
2 ribs celery, finely chopped
1. Put potatoes into a 6-qt. saucepan with enough salted water to cover the potatoes by 1". Cover the pan and bring water to a boil over high heat. Uncover, reduce heat to medium-low, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and transfer to a large bowl.
2. In a small bowl, whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour vinaigrette over the potatoes and toss gently to combine. Let cool for 10 minutes; stir in the parsley, radishes, scallions, and celery just before serving.
SERVES 6 – 8
