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Green Onion Potato Salad

Prep Time:  20 Minutes

     Cook Time:  20 Minutes

     Serves:  8

What would summer parties be without potato salad? There’s a thousand ways to make it, but only one way to make it best: exactly the way you like it.

Ingredients

  • 1 large farm-fresh egg
  • ½ cup each extra-virgin olive oil and peanut oil
  • ½ cup finely chopped green onion
  • 2 tbsp. Creole mustard
  • 3 tbsp. cider vinegar, divided
  • Salt and pepper to taste
  • 2 ½ to 3 pounds new potatoes, peeled (if desired), boiled and diced
  • 4 hard-cooked eggs, finely chopped
  • ¼ cup each finely diced onions, celery and green pepper
  • ⅛ to ¼ tsp. ground cayenne pepper

Directions

  1. Crack the egg into a food processor and blend for a minute or two. With the processor running, add the oil in a very thin stream.
  2. Turn off machine; add green onions, mustard, 1 tablespoon vinegar, and some salt and pepper.
  3. Process 20 to 30 seconds to blend everything well.
  4. Using a rubber spatula, mix the dressing with the remaining 2 tablespoons of vinegar, potatoes, hard-cooked eggs, onions, celery, green pepper and cayenne.
  5. Add salt and pepper to taste. Cover and refrigerate until serving time.

Notes

Suggestions This recipe originally accompanied "The Gifts of Gathering: Food and Meaning at Family Gatherings," by Terese Allen, in our Summer 2012 issue.