Recipe: Country Potato Salad (using dill pickles, red onion and black olives)

COUNTRY POTATO SALAD

1 tbsp. coarse (kosher) salt
2 lbs. Yellow Finn potatoes (or new potatoes)
1/4 cup extra-virgin olive oil
1 1/2 tbsp. white wine vinegar
1/2 tsp. salt
1/4 tsp. finely ground fresh black pepper
1 cup diced celery
1/2 cup diced red onion
3/4 cup diced dill pickles
1/4 cup diced black olives
1 cup good-quality mayonnaise
1/4 tsp. ground cayenne pepper
3 hard-cooked eggs
fresh watercress or parsley sprigs, for garnish

Bring a large kettle of water to boil over high heat. Add the coarse salt and the potatoes, and cook until the potatoes are nearly tender but still firm in the center, about 15 minutes.

Whisk the olive oil, vinegar, salt and pepper together in a large bowl; set aside.

Drain the potatoes, and when they are cool enough to handle, cut them into 1-inch cubes. Place them in a bowl with the oil-and-vinegar mixture, toss until they are coated, and then let them cool.

When the potatoes are cool, add the diced vegetables, pickles, and olives, and toss until they are thoroughly incorporated. Mix the mayonnaise with the cayenne pepper in a small bowl, and add it to the potato mixture. Toss until all the vegetables are coated with the mayonnaise.

Cut the hard-cooked eggs into 1/2-inch cubes, add them to the salad, and toss gently. Chill for 1 to 2 hours before serving.

Makes about 12 servings
Source: The Farmhouse Cookbook by Susan Herrmann Loomi