Old-Fashioned Potato Salad with Herb Vinaigrette

What says picnic, tailgate or other outdoor feast more than potato salad???

I love potato salad and don't think it just belongs on the picnic table. It has a prominent place on my holiday lunch buffet along with the spiral cut ham, deviled eggs and a green salad.

This salad is full of flavor and only gets better in the fridge.

Old-Fashioned Potato Salad with Herb Vinaigrette
(Serves 6.)

• Herb Vinaigrette (recipe follows)
• 1-1/2 pounds red potatoes, scrubbed and cut into bite-sized pieces
• 1 large celery rib, chopped
• 1/4 cup scallions, chopped
• 4 strips of bacon, cooked, drained and chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 teaspoon sugar, or to taste
• Salt and freshly ground black pepper, to taste

Old-Fashioned Potato Salad with Herb Vinaigrette

Make the vinaigrette and set aside.

Boil the potatoes until just tender, approximately 15 to 20 minutes. Drain and let cool slightly. Place the potatoes in a large bowl and pour the vinaigrette over them, mix carefully.

When the potatoes have cooled, add the celery, scallions, bacon, eggs, mayonnaise and sugar. Season with salt and pepper and gently toss. Refrigerate for at least an hour before serving; adjust the seasoning and serve cold.





Herb Vinaigrette
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon dried basil, crumbled
• 1/4 teaspoon dried thyme, crumbled
• Salt and freshly ground black pepper, to taste

Whisk all ingredients together in a small bowl and reserve for later use.