Categories: Potatoes, Salad

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
• Vinaigrette:
• 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.

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