Sharon Turner's Potato Salad

Ingredients

The salad base:

• ¾ cup extra-virgin olive oil
• 3 tablespoons tarragon vinegar
• ¼ 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
• ¾ cup thinly sliced scallions

Variation A, with beans:

• ⅓ cup finely minced fresh parsley
• ⅓ 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

Variation B, with shellfish:

• ½ cup finely chopped fresh basil
• ⅓ 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

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    438 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 11 grams dietary fiber; 3 grams sugars; 23 grams protein; 104 milligrams cholesterol; 258 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve to 16 servings

Preparation

1. 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.
2. 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.