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Ozette Potato Salad
  1. Scrub potatoes with vegetable brush under cold running water. Place in large saucepan and add enough cold water to cover completely. Heat to boiling, and then reduce heat to simmer.
  2. Cover and cook until just tender but do no overcook, about 10 minutes. Drain and let cool 15 minutes. In large bowl stir together the mayonnaise, vinegar, chives, parsley, shallot, garlic, mustards, salt and pepper. Stir in the hazelnut oil. Cut potatoes crosswise into coins about ¼ inch thick.
  3. Add to bowl and toss gently to mix. Taste and adjust seasoning as needed. If salad seems dry, drizzle with additional hazelnut oil. Serve warm or at room temperature.
Recipe Notes

Nutritional Analysis per serving:  647 calories, 4.5 g protein, 47 g carbohydrates, 50 g fat (69% of calories from fat), 10 mg cholesterol, 4 g fiber, 291 mg sodium.

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