Amy’s Potato Salad

(from kintyre’s recipe box)

Source: Stir

Serves 6 people

Categories: not tried, salad


  • For the vinaigrette:
  • 6 tablespoons olive oil
  • 3 tablespoon Red Wine vinegar
  • 2 teaspoons dijon mustard
  • 1/2 of a large shallot, finely chopped
  • 1 tablespoon of chopped fresh herbs, any combination of parsley, chervil, chives, or tarragon
  • For the salad:
  • 2 pounds red waxy potatoes, scrubbed under cold running water and quartered
  • 1 tablespoon red wine vinegar
  • Diamond Crystal kosher salt
  • 1 pound green beans, washed and trimmed
  • 6 radishes washed, dried, and thinly sliced
  • 5 large eggs, hard boiled and quartered
  • freshly ground black pepper


  1. Combine all the vinaigrette ingredients in a jar with a tight fitting lid, shake well, and set aside.

  2. Put the quartered potatoes into a large pot and cover with cold water by an inch.

  3. Add a few generous pinches of kosher salt, bring to a boil, then reduce to a simmer.

  4. Cook, stirring occasionally until the potatoes are fork tender, about 10 minutes.

  5. Drain the potatoes, transfer into a large bowl, and toss with 4 tablespoons of the vinaigrette.

  6. Meanwhile, bring a second pot of water to a boil, salt it, and fill a large bowl with water and ice cubes.

  7. Blanche the green beans in the salted boiling water for 60 seconds, then transfer them to the ice bath.

  8. Dry the beans and add them together with the sliced radishes and the quartered hard boiled eggs to the potatoes.

  9. Add the rest of the vinaigrette and mix gently.

  10. Serve right away or chill it first if you prefer.

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