Zesty New Potato Salad

"This is not your typical mayonnaise-dressed potato salad (which I happen to be quite fond of). This is a more sophisticated side dish for your barbecue or cookout, when it is a special occasion or company is coming."
 
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Ready In:
1hr
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Steam potatoes covered over boiling water (or cook in boiling water to cover) until tender but not mushy, 15-20 minutes. Transfer to cutting board and let stand until cool enough to handle. Cut into large chunks and place in large mixing bowl.
  • Mix vinegar and mustard, add to warm potatoes, and toss gently to coat. Season with salt and pepper to taste. Cover with plastic wrap and let stand at room temperature to marinate at least 30 minutes.
  • Add scallions, celery, bell pepper, capers, dill, and all but 1 T. parsley to potatoes. Toss gently to combine. Pour oil over salad and toss again. Taste and adjust seasonings.
  • Spoon salad into serving bowl and sprinkle with remaining 1 T. parsley. Serve at room temperature.

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Reviews

  1. I really really liked this potato salad. I'm not a fan of the creamy-mayo style so I was really looking forward to trying it. The adults loved it, but the kids had mixed feelings. (Who cares, more for me!) One word of caution, the flavors are really strong and they will outdo more mild flavored dishes. Would be excellent with burgers and anything that is on the less sweet side. Thanks Jackie!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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