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Italian Potato Salad

Recipe information

  • Yield

    serves 10

Ingredients

8

large eggs

3

pounds small red potatoes

Coarse salt

2 to 3

tablespoons muscatel wine vinegar or white balsamic vinegar

1

cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

1

medium red onion, coarsely chopped (about 3/4 cup)

1

/4 cup best-quality extra-virgin olive oil

Freshly ground pepper

Need to make a substitution?

Preparation

  1. Step 1

    Prepare an ice-water bath; set aside. Cover the eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.

    Step 2

    Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain the potatoes; let cool slightly. Halve lengthwise.

    Step 3

    Transfer the potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in the parsley and onion. Gently tossing, pour in the oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.

    Step 4

    Just before serving, peel and quarter the eggs, and arrange them on top of the salad.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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