Here’s a twist on potato salad that I’ve loved since I was a kid.
Don’t get me wrong I love potato salad with mayonnaise but every once in a while I have to make this one flavored with red wine vinegar and olive oil.
It’s simple to make and really flavorful. Cube boiled potatoes while they’re still warm. Add chopped parsley and onions, a sprinkle of sea salt and black pepper, and dress with extra virgin olive oil and vinegar. That’s it.
Creamy potatoes bathed in buttery olive oil, the sweet crunch of onion, all balanced by the red wine vinegar. A simple peasant dish with full and complex flavor.
Serve the potato salad warm or at room temperature. Perfect for any table, inside or out.
- 1 pound small red or Yukon Gold potato (or use both as I do for color & texture variation)
- 2 tablespoons roughly chopped Italian flat parsley
- ½ small yellow onion, diced
- ¼ cup extra virgin olive oil
- 1½ tablespoons red wine vinegar
- sea salt and freshly ground black pepper to taste
- Boil the potatoes until they are knife tender.
- When the potatoes are cool enough to handle cut them into 2-inch cubes.
- Put the potatoes in a bowl along with the other ingredients and mix well to coat the potatoes completely.
- Serve warm or at room temperature.