One of my oldest friends, Shirley, married a Frenchman. There were many benefits to this multicultural union (Shirley is very much Australian), not the least being that she got to learn a lot of great recipes from his Grandmother. This Easy Potato Salad is one of them and she has been kind enough to share it with me (and many others – everyone loves this salad).
Soon after Frank and Shirley were married, they travelled to France so Shirl could meet his family – including his much beloved Grandmother. She took Shirley into the kitchen and taught her firsthand how to make many of the foods Frank had grown up with and loved. As they say, the way to a man’s heart is through his stomach! For Shirley, her time in France was a wonderful experience and the good thing for her friends was that we got to learn too.
This Easy Potato Salad is a little different as the potatoes are peeled after they are boiled. This gives them maximum flavor. You need to allow about ½ an hour for the dressing to be absorbed and the salad is definitely best served warm.
Bon Appetit!
Easy Potato Salad
Easy Potato Salad
Ingredients
1kg potatoes
½ small red onion, thinly sliced
1/3 cup parsley
2 tablespoons red wine vinegar
4 tablespoons olive oil
Salt
Method
Scrub the potatoes well and cook whole in their skins until just tender. Allow to cool slightly or run some cold water over them quickly.
Peel the skins from the potatoes – it should come off quite easily. Cut the potatoes into large cubes and place into a bowl. Add the onions, parsley, vinegar and olive oil and combine well. Season with salt to taste.
Cover and leave the salad for about ½ an hour if time permits. Taste it and add extra dressing (vinegar and oil) or salt as required. Serve.
The Klutzy Cook’s Notes
- Waxy potatoes are best for this salad – ask the greengrocer for ‘salad’ potatoes. They hold their shape better and won’t crumble when mixing the salad.
- The salad can be made a day ahead and reheated in the microwave.
- If the salad dries out a bit after sitting for a while, add more vinegar and oil keeping the ratio similar (1 part vinegar to 2 parts oil).
