A favorite of the Hartmann/Hlavacek family! We make this all of the time and it is such a refreshing light version of classic potato salad.
3-4 lbs new potatoes (white and waxy looking or red potatoes,medium-sized
lots of minced fresh parsley (1/2 c - 3/4 c)
½ onion, finely chopped Vidalia (sweet)
Mayonnaise to taste
Salt and pepper to taste
1/3-1/2 c apple cider vinegar
1/3 c light olive oil
Put potatoes in cold water and bring to boil with skins on. Reduce heat to simmer. Cooking time will depend on size of potatoes - somewhere around 15-20 minutes. Watch carefully and test with large pronged fork. If sizes are different you will have to take small potatoes out first. Cool and when can be handled, peel. Don’t wait until they are cold.
Make vinaigrette dressing by whisking 1/3 cup vinegar and around 3/4 cup olive oil. Add salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper). Whisk until emulsified and tastes good. Add more vinegar a teaspoon at a time until taste suits you. You don't want it too oily or too sour! You could also add 1 teaspoon prepared french dijon mustard
Peel and slice potatoes. I usually add the onion and dressing as I slice potatoes and put them in the bowl (you may not need all the dressing - you don't want it soupy!) Add parsley to taste. If made the day before, cover tightly with plastic wrap and refrigerate. Before serving add mayo to taste. I usually use a mixture of regular and light or you can use all regular. Just add a little at a time and gently fold it into the potatoes. Taste and adjust salt and pepper as needed.
Make vinaigrette dressing by whisking 1/3 cup vinegar and around 3/4 cup olive oil. Add salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper). Whisk until emulsified and tastes good. Add more vinegar a teaspoon at a time until taste suits you. You don't want it too oily or too sour! You could also add 1 teaspoon prepared french dijon mustard
Peel and slice potatoes. I usually add the onion and dressing as I slice potatoes and put them in the bowl (you may not need all the dressing - you don't want it soupy!) Add parsley to taste. If made the day before, cover tightly with plastic wrap and refrigerate. Before serving add mayo to taste. I usually use a mixture of regular and light or you can use all regular. Just add a little at a time and gently fold it into the potatoes. Taste and adjust salt and pepper as needed.
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