0 recipes from contoocook and beyond


4 lbs. potatoes
5 cups chicken broth
3 tbsps. Dijon mustard
3 tbsps. red wine vinegar
l tsp. fresh lemon jhuice
l/2 tsp. celery salt or to taste
l/2 tsp. sugar or honey or to taste
l/2 cup olive oil
l/4 cup mayonnaise
l/4 cup minced fresh parsley leaves
2 tbsps. snipped fresh dill
l/2 cup chopped red onion
3 scallions, sliced thin
3/4 cup chopped celery
l cup chopped assorted bell peppers
2 hard boiled large eggs, chopped
l/3 cup chopped pimiento stuffed olives
l/3 cup chopped black olives
l/2 cup chopped sweet gherkins
In a kettle combine potatoes, peeled and cut into l” chunks, with
the broth and, if necessary, enough water to cover them & simmer,
covered, for 8-l0 mins. or until tender. Drain potatoes in colander.
Let cool. In a large bowl whisk together the mustard, vinegar, lemon
juice, celery salt, sugar and pepper to taste, add the oil in a
stream, whisking, and whisk the dressing until it is emulsified.
Whisk in the mayonnaise, parsley, and the dill, add the potatoes,
and toss them with the dressing. Add the onion, scallions, celery,
bell peppers, eggs and olives and the gherkins and toss the salad
Garnish the salad with deviled eggs, crumbled cooked bacon, paprika
and parsley.
Serves 8 to l0.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter