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.
INGREDIENTS:8 red and white small new potatoes (about 1½ lbs.), cut crosswise into 1/4"-thick rounds
Kosher salt, to taste
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tbsp. dijon mustard
2 cloves garlic, finely chopped
Freshly ground black pepper, to taste
¼ 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
INSTRUCTIONS: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.