My Italian grandmother never used mayonnaise in her potato salads. She always used good olive oil instead.
In this version, I added some green peas to her basic potato salad recipe. It's a delicious and healthy side dish for spring, summer, or anytime!
1 pound medium-size red potatoes, unpeeled
1 cup frozen peas, thawed
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste
Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).
Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.
Once the potatoes have cooled, cut them into 1-inch cubes.
Gently toss the potato cubes with the peas, olive oil, parsley, salt, and pepper.
Serve at room temperature or slightly chilled.
-- 3-4 servings