Scott’s Potato Salad


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

  • 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


  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

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!

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