3lbs redskin potatoes, quartered and boiled until soft (You can use fingerlings, Yukons, baby, anything but baking potatoes)
4 stalks celery, thinly chopped
2 bunches of scallions, cleaned and chopped except for the dark green ends (about halfway up)
a handful of parsley, chopped
2 hard boiled eggs, chopped. I made 3, but one fell off the table and the dog got it. 2 is fine. But 3 would also work.
salt and pepper to taste (I used about 1 T of each, sea salt and cracked black peppercorns)
about 2/3 cup white balsamic vinegar
about 2/3 cup olive oil
optional: a couple slices of cooked bacon, crumbled
If you've made potato salad before you know what to do. I cut most of the potatoes but also mash a few, for texture. Refrigerate for about an hour for the flavors to meld, then serve slightly warm. Awesome the next day.
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