Scott’s Potato Salad

Introduction

This recipe was inspired by a Warm Potato Salad recipe in the June 2001 issue of Gourmet magazine.
Ingredients

• 2 1/2 lb small (1 1/2- to 2-inch) Yukon
  Gold potatoes, quartered
• 1/3 cup mayonnaise
• 1 tablespoon olive oil
• 2 teaspoons cider vinegar
• 1/4 teaspoon minced garlic
• 4 celery ribs, thinly sliced diagonally
• 1 1/2 cups cherry tomatoes, halved
• 1 whole dill pickle, chopped

Directions

1. Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
2. While potatoes are simmering, whisk together mayonnaise, oil, vinegar,
   garlic, chives, and salt and pepper to taste in a large bowl.
3. Drain potatoes in a colander and cool 5 minutes. Add to dressing along with
   celery, tomatoes, and pickle. Toss and season with salt and pepper.

Makes 6 to 8 servings.

Note: this recipe is good even if the celery and/or tomatoes aren’t
available!

Added: July 29, 2001

Update: See also this recipe from Elise Bauer with the additional “secret ingredient” of a bit of pickle juice! The additional tartness from the pickle juice is very nice!