posted by LauraAlice 06-07-98 9:24 AM
Potato Salad a la Brennan's
From "A La New Orleans" (1980)
6-7 white potatoes
2 stalks celery (finely chopped)
1/2 medium white onion (finely chopped)
1/4 small green pepper (finely chopped)
8-10 pimiento-stuffed olives (finely chopped)
4 hard boiled eggs (3 finely chopped, 1 sliced)
1/4 cup olive oil
1/3 cup red wine vinegar with garlic
1 or more Tbl. mayonnaise
1 tsp. salt
1/3 tsp. black pepper
Sprigs of parsley for garnish
Boil potatoes in skins for about one hour or until tender. Drain water and let potatoes cool until they are cool enough to handle. Peel and slice one-eighth inch thick.
Put potatoes in serving bowl; add chopped vegetables, olives, and three chopped eggs.
Pour olive oil and vinegar (whisked together) over all and mix gently to distribute evenly. Add mayonnaise, salt, and pepper and mix (more mayonnaise may be added according to taste).
Arrange sliced egg and parsley sprigs over top to decorate. Cover and refrigerate, if not served immediately.
Serves: 8
Preparation: 25 minutes
Cooking: 1 hour