Cape Breton Potato Salad

Name: Cape Breton Potato Salad
Total time: PT0D0H0M
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; 1 ⁄ 4 cup extra-virgin olive oil; 1 ⁄ 4 cup red wine vinegar; 1 Tbsp. dijon mustard; 2 cloves garlic, finely chopped; Freshly ground black pepper, to taste; 1 ⁄ 4 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

Serves
serves 6-8

SAVEUR

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
¹⁄₄ cup extra-virgin olive oil
¹⁄₄ cup red wine vinegar
1 Tbsp. dijon mustard
2 cloves garlic, finely chopped
Freshly ground black pepper, to taste
¹⁄₄ 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

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Instructions

Step 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.

Step 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.