Farm fresh potato salad

Lynnda Cloutier


who doesn't love potato salad? If you raise your hand, we can be friends. Here's a fresh, basic recipe that goes with any meal. You can make this one day ahead.From the Good Stuff cookbook

★★★★★ 3 votes


5 pounds red bliss potatoes, washed and each cut into eighths
sea salt
2 cups homemade mayonnaise or store-bought
1 cup sherry vinegar
1/2 cup extra virgin olive oil
2 tablespoons whole-grain mustard
one small red onion, diced
two stalks celery, chopped
five garlic cloves, crushed
one bunch fresh thyme, chopped
one bunch fresh parsley, chopped
freshly ground black pepper


1put potatoes in a large pot over high heat, cover with water, and season with salt. Bring to a boil, reduce heat to low, and cook until potatoes are fork tender, 15 to 20 minutes. Drain and set aside to cool.
2Meanwhile, in a large bowl, stir together the mayonnaise, vinegar, oil, and mustard until well mixed. Add the onion, celery, and garlic and mix until well combined. When the potatoes are cool enough to handle, cubed them and add to the bowl. Add the thyme and parsley, season with salt and pepper, and toss. Serve immediately. Serves four.

About Farm fresh potato salad

Course/Dish: Potato Salads