POTATO SALAD, No. 2

Name: POTATO SALAD, No. 2
Ingredients: 1 quart Small potatoes (Bermuda potatoes are best); 4 cups Cold water (Quantity estimated (not specified in original recipe)); 1 teaspoon Salt (Quantity estimated (not specified in original recipe)); to taste White onions (Texas onions are particularly fine) (Quantity estimated (not specified in original recipe)); to taste Olive oil (Quantity estimated (not specified in original recipe)); to taste Tarragon vinegar (Quantity estimated (not specified in original recipe)); 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe)); to taste Mayonnaise (Quantity estimated (not specified in original recipe)); 2 tablespoons Heavy cream (Quantity estimated (not specified in original recipe)); 2 large Hard-boiled eggs, quartered (Quantity estimated (not specified in original recipe)); 1/2 cup Boiled beets, sliced (Quantity estimated (not specified in original recipe)); to taste Fresh parsley, for garnish (Quantity estimated (not specified in original recipe))

This classic potato salad recipe offers a refreshing and flavorful side dish, perfect for picnics or summer gatherings. The tender potatoes are tossed with a tangy French dressing and topped with a creamy mayonnaise, creating a delightful contrast of textures and tastes. Garnished with hard-boiled eggs, beets, and parsley, this salad is both elegant and satisfying.

Ingredients

1 quart Small potatoes (Bermuda potatoes are best)
4 cups Cold water (Quantity estimated (not specified in original recipe))
1 teaspoon Salt (Quantity estimated (not specified in original recipe))
to taste White onions (Texas onions are particularly fine) (Quantity estimated (not specified in original recipe))
to taste Olive oil (Quantity estimated (not specified in original recipe))
to taste Tarragon vinegar (Quantity estimated (not specified in original recipe))
1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
to taste Mayonnaise (Quantity estimated (not specified in original recipe))
2 tablespoons Heavy cream (Quantity estimated (not specified in original recipe))
2 large Hard-boiled eggs, quartered (Quantity estimated (not specified in original recipe))
1/2 cup Boiled beets, sliced (Quantity estimated (not specified in original recipe))
to taste Fresh parsley, for garnish (Quantity estimated (not specified in original recipe))

Instructions

1Wash and scrub the potatoes thoroughly in cold water. Place them in a kettle with enough cold water to cover them, slightly salted. Bring to a boil over medium-high heat (212°F / 100°C) with the kettle covered. Once boiling, reduce the heat, slightly lift the cover, and let the potatoes cook slowly until tender, about 20-30 minutes.
2Drain the water from the potatoes and let them cool completely. Do not refrigerate. Once cool, peel the potatoes and slice them thinly into a salad bowl.
3Sprinkle a thin layer of thinly sliced white onions over every two layers of potato slices. In a separate bowl, whisk together equal parts olive oil and tarragon vinegar. Season with salt and pepper to taste. Pour the dressing over the potato salad. When ready to serve, gently fold in mayonnaise mixed with a suggestion of cream. Garnish with quarters of hard-boiled eggs, sliced boiled beets, and a fringe of parsley around the edge of the bowl.