Celery contrasts crisply with potatoes in an oil and vinegar dressing piquantly spiced with crushed allspice. This winter potato salad tastes good with baked ham or juicy corned beef for an informal meal.
Winter vegetables provide plenty of ideas for salad lovers. Take a hint from this salad and try other cooked vegetables chilled in a tart vinaigrette dressing, varying the seasonings with your favorite herbs and a touch of chopped onion or shallot.
When you make a salad with a cooked green vegetable, add dressing just before serving for best color. Some cooked vegetables that make good salads include: cubed or sliced beets,sauteed eggplant, green beans, lima beans, blanched celery root, brussels sprouts, carrots, and broccoli
Salads and Their Dressings, Section 2, Card 4
Winter Potato Salad
- 4 medium white or red potatoes 1 1/2 to 2 pounds total
- boiling salted water
- 1 clove garlic peeled and split
- 3 tablespoons salad oil
- 1/4 cup tarragon wine vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon whole allspice crushed
- 1 cup celery thinly sliced
Scrub potatoes. Cook unpeeled, in boiling salted water about 30 minutes or until tender. Drain and peel. Slice warm potatoes about 1/4-inch thick into large bowl.
Meanwhile, place garlic in oil for 10 minutes. Remove. Discard garlic. Mix oil with vinegar, salt, sugar, and allspice, blending well.
Pour half the dressing over the potatoes, mixing lightly. Cover and refrigerate 2 to 3 hours to blend flavors. Shortly before serving, lightly mix in celery and remaining dressing.