 |
Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
|
Potato salad is always popular with my family. This one is very good I thought and since I am not overly wild about mayonnaise, it is one of my favorites. Ingredients:
2 lbs red potatoes, boiled, peeled, and cut into 1/4-inch slices |
1 small yellow onion, minced |
1/4 cup chopped fresh curly-leaf parsley |
2 hard-boiled eggs, quartered |
1/4 cup white wine vinegar |
1 teaspoon salt |
3/4 cup extra virgin olive oil |
1 tablespoon minced fresh curly-leaf parsley |
1/4-1/2 teaspoon fresh ground pepper |
Directions:
1. Put the sliced potatoes in a salad bowl; add in the onion while the potatoes are still warm.
2. To make the vinaigrette: whisk together the vinegar and salt in a small bowl.
3. Gradually whisk in the olive oil until an emulsion forms.
4. Whisk in the parsley and pepper.
5. Pour approximately 1/2 cup of the vinaigrette over the potatoes; toss gently but thoroughly coat potatoes.
6. Add more dressing if the mixture is too dry.
7. To serve immediately: garnish the salad with chopped parsley and hard-boiled eggs.
8. You may cover the potato salad and refrigerate for up to 6 hours.
9. Bring to room temperature and garnish before serving.
|
|