Italian Potato Salad
List of Ingredients
1 pound (about 20) small red-skinned new potatoes
3/4 cup flat-leaf parsley, packed lightly
1 small or 1/2 large lemon
1-2 garlic cloves, minced finely
2 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
1 teaspoon fresh basil, chopped
1 1/2 teaspoons fresh oregano, chopped
Recipe
Place potatoes in saucepan and cover with 2 inches cold water. Cover and bring to boil; reduce heat and cook until potatoes are soft when pierced with knife, about 20 minutes.
While potatoes cook, chop parsley, grate zest of lemon and mince garlic. Set aside.
Drain potatoes; cut in halves and place in bowl. Add parsley, lemon zest, garlic and oil. Toss to coat potatoes. Squeeze 1-2 tablespoons lemon over top. Add salt and pepper to taste; toss.
Serve immediately or at room temperature. Will keep in refrigerator for 2 days when covered tightly. Makes 4 servings.
Cleveland Plain Dealer 8/9/01
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