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A favorite potato recipe from Molly's catering days. Goes great with sandwiches or empanadas.

This is good to pack for picnics and road trips as it doesn't have any mayonnaise and tastes great at room temperature.

Potato Salad with Scallions and Fresh Herbs

Fresh and tangy potato salad with scallions and fresh herbs.

Ingredients

3 pounds red new potatoes

1 1/2 tablespoons sherry vinegar

2 tablespoons tarragon vinegar

1/3 cup fruity olive oil

1 tablespoon minced shallots

1/4 cup dry white wine or vermouth

2 tablespoons walnut or soy oil

1/3 cup coarsely chopped scallions, white and green parts

1/3 cup loosely packed chopped herbs, (dill, parsley, tarragon)

3/4 teaspoon pepper

6 1/2 teaspoon salt, in all

Instructions

Cover the potatoes with about 4 quarts of water, add 4 teaspoon of salt, and bring to a boil. Lower the flame so that the potatoes cook at a medium simmer until they are easily pierced with a fork, approximately 20 minutes. Do not overcook. Drain and rinse under cool water one minute.

While potatoes are still warm, cut them in thirds and add the remaining ingredients including the remaining 2 1/2 teaspoons of salt, except the scallions and herbs. It is important to add the dressing while the potatoes are still warm so that flavors are absorbed. Add the scallion and herbs after the salad has cooled or they will discolor.

Serve at room temperature.

This salad keeps in the refrigerator for at least a week.

The Soho Charcuterie Cookbook