SHARON TURNER'S POTATO SALAD

Sharon Turner's Potato Salad image

Provided by Leslie Land

Time 45m

Yield Twelve to 16 servings

Number Of Ingredients 17

Ingredients

3/4 cup extra-virgin olive oil
3 tablespoons tarragon vinegar
1/4 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
3/4 cup thinly sliced scallions
1/3 cup finely minced fresh parsley
1/3 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
1/2 cup finely chopped fresh basil
1/3 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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 3 grams