In honor of the first nice spring weekend here in NE PA!
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.
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.
Comment