18 American Potato Salad

Makes 12, 4 ounce portions.

Ingredients

• 2½ pounds waxy potatoes
• 6 fluid ounces basic vinaigrette
• ¾ teaspoon salt
• 1/8 teaspoon white pepper
• 6 ounces celery, small dice
• 2 ounces onion, chopped fine
• 8 fluid ounces mayonnaise
• 12 lettuce cups
• 24 pimiento strips

Optional Ingredients

• 2 to 3 hard-cooked eggs, diced
• 1 ounce green bell peppers, small dice
• 1 ounce pimientos, small dice
• 2 ounce chopped pickles or capers or sliced olives
• 2 tablespoons fresh parsley, chopped

Steps

1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2.  Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool enough to handle.
3. Peel the warm potatoes. Cut into ½ inch diced pieces.
4. Combine the dressing, salt, and pepper. Add the potatoes and mix carefully to avoid breaking or crushing them.
5. Marinate until cold. For the purpose of food safety, chill the potatoes in the refrigerator before proceeding with the next step.
6. If any vinaigrette has not been absorbed by the potatoes, drain it off.
7. Add the celery, onion, and, if desired, any of the optional ingredients. Mix gently.
8. Add the mayonnaise. Mix carefully until evenly blended.
9. Keep refrigerated until ready to use.
10. Arrange the lettuce as underliners on cold salad plates.
11. Using a No. 10 scoop, place a 4 ounce mound of potato salad on each plate.
12. Garnish each salad with 2 strips pimiento placed crosswise on top.
13. Hold for service in refrigerator.