Potato Salad

You can’t say we don’t treat you right – here’s yet another summer classic from our cookbook ‘Tea and Sympathy: The Life of an English Teashop in New York’. An American staple, we only serve this in the summer, usually with chilled poached salmon or poached trout.


Potato Salad

Serves 6-8

For the salad:
3 lbs potatoes (here’s a good discussion of the best varieties for a potato salad)
1 onion, finely chopped
1 tablespoon chopped parsley
4 sliced scallions or spring onions
1 tablesponn chopped chives (optional)

For the mayonnaise:
2 eggs
1/2 teaspoon Dijon mustard
1/2 tablespoons white wine vinegar
1 clove garlic, peeled and crushed
Salt and pepper
3/4 cup sunflower oil
3/4 cup olive oil

  • Peel and halve the potatoes. Cook in boiling salted water for about 20 minutes, or until soft. Once cooked, cool them by submerging them in cold water.
  • Combine the onion, parsley and scallions in a bowl and put aside.
  • To prepare the mayonnaise, combine the eggs, mustard, vinegar, garlic and salt and pepper in a food processer. With the motor running, pour the oils slowly through the feed tube. The mayonnaise will thicken.
  • Add the mayonnaise to the onion, parsley, and scallion mixture. Cube the cooked potatoes and add them to the herbed mayonnaise; toss to combine.
  • Add salt and pepper to taste. Garnish with chopped fresh chives, if you like.
* Remember, you can purchase one of the last copies of our cookbook ‘Tea & Sympathy: The Life of an English Teashop in New York’ from our store, over the phone ((212) 989-9735) or by email: info@teaandsympathynewyork.com. It is now out of print, so take this chance to get your hands on the remaining few!
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6 thoughts on “Potato Salad

  1. Can’t wait to try this recipe ~ and order one of your cookbooks if any remain :-).

    A friendly note – I emailed you using your addy as written above and deduced there was a typo in the name. I’m assuming that your actual email addy is “info@teaandsympaT hynewyork.com” (?). Hope so, because that’s where my email message went!

    Cheers then,
    Carole
    Severna Park, Maryland

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