Italian potato salad
Instructions:
- 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 Æ’ cup)
- 1/ 4 cup best-quality extra-virgin olive oil
- Freshly ground pepper
- 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.
- 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.
- 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.
- Just before serving, peel and quarter the eggs, and arrange them on top of the salad.