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Red-Skinned Potato Salad

From Lynne Wilson


2 lbs. red-skinned potatoes (not over 2-inch diameter)
3 Tbsp. salad oil
1½ Tbsp. red wine vinegar
1 Tbsp. onion, finely minced
⅓ cup scallions, chopped
¾ tsp. salt
¼ tsp. freshly ground pepper
1 Tbsp. parsley, chopped
¾ cup mayonnaise (or enough to moisten)


Boil the unpeeled potatoes until fork-tender (20 to 25 minutes). Drain, and while they are still hot, slice them into a mixing bowl.

Sprinkle the oil and vinegar over the potatoes. Add the onion, scallions, salt, pepper, and parsley. Stir to mix thoroughly. Cover and let marinate for at least 1 hour.

Stir in the mayonnaise and correct the seasoning. Chill before serving.

Add a small amount of chopped fresh basil, dill, or tarragon to make the salad even tastier.