Eyes on potato salad

easter sunday potato salad

Potato salad, ham and deviled eggs are the holy trinity of Easter Sunday dinners. A friend who wanted to be sure she had plenty of potato salad for an Easter brunch once made 10 pounds of it. Even with a lot of big-eating guests, that mound of tater salad melted slower than a slush pile in January. She ended up carrying the bowl from table to table, pushing the salad.

It was grilled chicken rather than ham on my menu, but potato salad works with that, too. Although I did write an entire cookbook on potato salad, I came up with a rogue recipe using what I happened to have in the house. Cooked green peas would be good to use instead of the edamame, but I had edamame in the freezer – and The Hub is anti-pea.

Easter Sunday Potato Salad

2 pounds Yukon Gold potatoes

1/2 cup olive oil

2 tablespoons white wine vinegar

1 tablespoon lemon juice

1 heaping teaspoon of lemon pepper

1/2 teaspoon salt, or to taste

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

2 large spring onions, sliced

2 ribs celery, chopped

1/3 cup cooked, shelled edamame

Put the potatoes in a large pot and cover with water, bring to a boil, and simmer for about 20 minutes, or until a knife passes easily into a potato with a bit of resistance. You may need to use tongs to remove the potatoes as they cook, if they’re different sizes. Drain and let cool until you can handle them, then peel and cut into pieces. Put the potatoes in a large bowl.

In a small bowl, whisk together the olive oil, vinegar, lemon juice, lemon pepper and salt until combined. Add the remaining ingredients to the potatoes and toss gently to combine, then pour on the dressing and toss to coat all the pieces. Refrigerate several hours or overnight before serving.

 


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