Nicole Macy is my oldest & closest friend. Her mother, Cecelia, has been an inspiration of mine in the kitchen for many years. Cecelia, like my father, can whip up a meal for 10 people with no notice using whatever happens to be in the kitchen. She is fiery, creative, and always on the go. She loves trying new things in the kitchen and in life. She has been making this potato salad since Nicole and I were kids. It has three of my most favorite ingredients; pickles, fennel and potatoes! I love making this salad and think of both Nicole and Cecelia every time I do.
6 medium sized rose potatoes – cut in half and quartered
1.5 cups kosher dill pickle sliced in half and cut in thin slices on an angle
1 cup thinly sliced celery
1/2 cup thinly sliced purple onions- cut in strips
1 cup thinly sliced fennel with heart removed
2 tbs fresh dill chopped
1 lemon- cut in 1/2
1 tsp tsp kosher salt
1/2 tsp ground black pepper
1/4 cup + 2 tbs champagne vinegar or red wine vinegar
1/8 cup olive oil
Boil the potatoes whole in salted water. When the potatoes are done remove them and squeeze the lemons all over them. Let them cool
When the potatoes are cool mix all of the ingredients together. Whisk the vinaigrette together and then combine with the potato mixture. Combine well. Let the salad sit for at least 3 hours before you serve it. Itʼs even better the next day. Serves 6.