Green Onion Potato Salad
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
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.
Turn off machine; add green onions, mustard, 1 tablespoon vinegar, and some salt and pepper.
Process 20 to 30 seconds to blend everything well.
Using a rubber spatula, mix the dressing with the remaining 2 tablespoons of vinegar, potatoes, hard-cooked eggs, onions, celery, green pepper and cayenne.
Add salt and pepper to taste. Cover and refrigerate until serving time.
Suggestions
This recipe originally accompanied "The Gifts of Gathering: Food and Meaning at Family Gatherings," by Terese Allen, in our Summer 2012 issue.
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