Sunday, May 29, 2011

Potato Salad with Olive Oil and Parsley

Some of the most delicious recipes are also the simplest. This is an example.

This mayonnaise-free potato salad - just like my Grandma Marianna used to make - gets its flavor from extra virgin olive oil, chopped fresh flat-leaf parsley, salt, and pepper. It's great for picnics, as it tastes best at room temperature.

Start with 2 tablespoons of olive oil and 1 tablespoon of parsley. Then add a little more of each if desired.


1 pound medium-size red potatoes, unpeeled
2 or 3 tablespoons extra virgin olive oil
1 or 2 tablespoons 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. 15-25 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 slices about 1/4-inch thick.

Gently toss the potato slices with the olive oil, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

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