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.

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.
Yield: serves 6-8

Ingredients

  • 8 red and white small new potatoes (about 1½ lbs.), cut crosswise into 1/4"-thick rounds
  • Kosher salt, to taste
  • 14 cup extra-virgin olive oil
  • 14 cup red wine vinegar
  • 1 tbsp. dijon mustard
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper, to taste
  • 14 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.