Talley Farms Fresh Harvest


Potato Salad, Max & Eli Sussrhan's healthy recipe *

Two NY City chefs and cookbook authors share a dish that goes well with everything! Recipe adapted from The Best Cookbook Ever.


2 lbs. Red Potatoes
Kosher salt
1/3 cup extra-virgin olive oil
½ cup cider vinegar
1 tsp. sugar
1 tsp. Dijon mustard
½ cup firmly packed fresh flat leaf (Italian) parsley leaves finely chopped
1 bunch green onions, white and tender green parts only, sliced      


1. Place potatoes in a large saucepan, add water to cover.  Bring to a boil over high heat; add 1 tsp. sale.  Reduce heat to medium; cook 20-30 minutes or until potatoes are tender.  Drain; cool slightly.  Pat dry; transfer to a large bowl.
2. Whisk together olive oil, next 3 ingredients, 2 tbsp. water and 1 tsp. sale in a small bowl until blended and smooth.  Adjust seasoning.  Stir in half of parsley and half of green onions.
3. Dice or lightly mash potatoes into small pieces.  Toss gently with olive oil mixture.  Adjust seasoning.  Garnish with remaining parsley and green onions, and serve. 
* Wine Pairing:  Summertime menus should always include potato salad!  And even potato salad can be improved by a nice glass of wine.  To complement this recipe, you will need a wine that has the acidity to match the vinegar based dressing; we recommend the newly released 2016 Bishop's Peak Chardonnay.  Enjoy!
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