Spanish Potato Salad III

[Guest guest]

Spanish Potato Salad III

 

3 lb. medium red skinned potatoes, cooked and sliced

2 large hard boiled eggs, peeled and sliced

6 scallions, chopped

1 cup black olives, coarsely chopped, optional

1/4 cup sherry vinegar

1/2 tsp. salt

1/4 tsp. ground black pepper

3/4 cup extra virgin olive oil (EVOO)

1/4 cup fresh parsley, chopped

 

In a large pot of boiling, lightly salted water, cook potatoes until just

tender when pierced

with the tip of a sharp knife, about 25 minutes. Drain and rinse under cold

running water

until cool enough to handle. Slice into 1/2 " thick rounds and place in a

large bowl.

 

Add hard boiled eggs, scallions, and olives. Toss well.

 

In a medium bowl, whisk vinegar, salt, and pepper. Gradually whisk in oil.

Drizzle over salad

and toss well.

 

Cover tightly and refrigerate for at least 4 hours. The salad can be prepared

up to 1 day ahead,

covered, and refrigerated.

 

When ready to serve, add parsley and toss well. Taste, and re-season with

additional salt and

pepper as needed. Serve chilled or at room temperature.

 

Recipe from: Picnics and Tailgate Parties Cookbook.