Oil and Vinegar Potato Salad

Recipe by: James Beard | from James Beard's American Cookery

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

This was a French potato salad originally, but various additives have given it new definition.

INGREDIENTS

6 to 9 medium-size potatoes or 12 small new potatoes
6 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
2 or 3 tablespoons wine vinegar
2/3 cup finely cut green onions, including green tops
4 tablespoons chopped parsley

Directions

Boil the potatoes till just pierceable. Peel as quickly as possible and slice fairly thin. Add the olive oil, salt, pepper, and vinegar, and allow the potatoes to cool. When ready to serve add the green onions, parsley, and additional oil and vinegar if needed. Serve cool, but not chilled, with cold or hot meats.

Variation

You may substitute chopped chives for the onions, and instead of additional oil and vinegar, add 1/2 cup mayonnaise blended with an equal amount of sour cream. Garnish with chopped fresh tarragon and parsley.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 8, and includes 6 medium-size potatoes.

Calories 206kcal (10%)

Calcium 26mg (3%)

Vitamin C 18mg (30%)

Vitamin A 12mcg RAE (0%)

Potassium 764mg

Magnesium 38mg

Protein 3g

Sugar 2g

Fiber 3g