Red potato and parsley salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Diced red potatoes |
| With skin on; cut in about | ||
| ; 1/2-inch dice | ||
| 1 | tablespoon | Salt |
| 1 | tablespoon | Finely minced parsley |
| 1 | tablespoon | Very finely minced yellow onion |
| 1 | tablespoon | Very finely minced garlic; mashed to a paste |
| 2 | tablespoons | Extra virgin olive oil |
| Freshly ground black pepper salt to taste | ||
Directions
Place the potatoes, the tablespoon of salt and enough water to cover the potatoes together in a heavy bottomed saucepan over medium heat. Bring them to a boil and let them simmer for 8 to 10 minutes. The potatoes should be just fork tender, and not falling apart.
Put ice cubes in a bowl of cold water and set aside. Drain the potatoes.
Rinse with cold water and immerse the potatoes in ice water to stop the cooking. When the potatoes are cold, drain them, and place them on paper towels to absorb the excess water.
Combine the parsley, onion, garlic, olive oil and pepper in a medium bowl.
Add the potatoes and toss. Add freshly ground black pepper and salt to taste. Serve immediately or refrigerate and serve chilled. Serves 4.
For a milder flavor (if you're not into the taste of raw onion); you could saute the onions, garlic and parsley in the olive oil, cool and add as directed.
Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN: 0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to include the patrons most favorite dishes.
Recipe by: Magnolias, Charleston, South Carolina Converted by MM_Buster v2.0l.