Maude Brennan's Potato Salad
Source of Recipe
"Brennan's Souvenir Cookbook"
Recipe Introduction
Featured at Brennan's in New Orleans
List of Ingredients
6 to 7 white potatoes
2 stalks celery, finely chopped
1/2 a medium size white onion, finely chopped
1/4 of a small green pepper, finely chopped
8 to 10 pimiento-stuffed olives, finely chopped
4 medium size hard-boiled eggs, 3 of them finely chopped, 1 reserved for garnish
1/4 cup olive oil
1/3 cup red wine vinegar with garlic (Regina, etc.)
At least 1 heaping tablespoon mayonnaise
1 tsp. salt
1/3 tsp. black pepper
Several sprigs fresh parsley
Recipe
Boil the potatoes with the skin on until tender, about an hour. Drain off the water and let the potatoes cool in the saucepan. When they are cool enough to handle, peel off the skins and slice 1/8 inch thick. Put the potato slices into a large serving bowl. Add the chopped vegetables, olives, and eggs, then pour the olive oil and vinegar over and mix gently with a large spoon to distribute the ingredients evenly. Add the mayonnaise, salt and pepper, and mix. Taste, and add a bit more mayonnaise if desired. Slice the remaining hard boiled egg and arrange the slices attractively over the top. Place sprigs of parsley between the egg slices. Serve from the bowl. If necessary, cover the bowl with plastic wrap and refrigerate until served.
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