Sharons Potato Salad Recipes

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SHARON TURNER'S POTATO SALAD



Sharon Turner's Potato Salad image

Provided by Leslie Land

Categories     weekday, side dish

Time 45m

Yield Twelve to 16 servings

Number Of Ingredients 17

3/4 cup extra-virgin olive oil
3 tablespoons tarragon vinegar
1/4 teaspoon salt, or to taste
Several grinds of the pepper mill
4 pounds Ping-Pong ball-size red-skinned or yellow-fleshed boiling potatoes, steamed until barely tender, allowed to cool and cut into quarters, about 12 cups prepared
3/4 cup thinly sliced scallions
1/3 cup finely minced fresh parsley
1/3 cup finely minced fresh tarragon
2 tablespoons minced fresh dill
2 tablespoons minced fresh lovage or celery leaves
1 pound green snap beans, steamed until barely tender, cooled and cut into 1-inch lengths, about 4 cups
4 hard-boiled eggs, coarsely chopped
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh chervil
2 large cloves garlic, finely minced
1 cup finely sliced celery
2 to 3 cups cooked lobster, shrimp, crabmeat or mussels, cut if necessary into bite-sized chunks

Steps:

  • Whisk the oil with the vinegar, salt and pepper. Transfer a half cup of the dressing to a large bowl and combine with the potatoes, scallions and additions of choice. If the salad seems dry, correct with some or all of the reserved dressing.
  • Marinate at room temperature for at least a half hour, taste, correct salt and serve. The salad will keep, refrigerated, for three or four days.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 3 grams

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