Warm Parsley Potato Salad

This potato salad is light and refreshing compared to the classic potato salad smothered in mayonnaise. I usually serve this salad warm, but it is great cold too.


Warm Parsley Potato Salad

Serves 8 side portions

Ingredients
- 5 pounds Yukon Gold Potatoes, preferably the same size, washed
- 2 cups (loosely packed) of parsley, chopped
- 1 small yellow or sweet onion, diced
- 2/3 cup extra-virgin olive oil
- 2/3 cup red wine vinegar
- 2 tablespoons salt
- 1 tablespoon pepper

Bring a large pot of salted water to a boil with the potatoes. Cook the potatoes until tender, about 20 minutes, depending on the size of the potatoes. Test the potatoes with a fork. They should be tender and slightly on the firmer side, but not raw. Meanwhile, combine the diced onion and the chopped parsley in a large serving bowl.
When the potatoes are tender, drain the water and let the potatoes cool for about 2 minutes or until you can handle them. Slice the hot potatoes about 1/3 inch thick and place in the bowl with the onion. The hot potatoes will soften and cook the onion. Add the salt and pepper to the potatoes. Then drizzle over the olive oil and vinegar. Gently toss the ingredients together. Add more salt and pepper to taste. Serve warm.