Parsley Potato Salad

This is recipe has summer written all over it. Great with a grilled steak or a piece of seasoned fried fish. Throw this dish together the day before so that it is chilled and ready to eat when you want it, although some like it warm.


8 red boiling potatoes
4 hard boiled eggs sliced
1 onion diced
1 cup chopped parsley
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoons Dijon mustard


Clean potatoes, but do not remove the skin. Cut into bite sized chunks and boil until tender. In taditional potato salad these chunks are angled. However, for a more cubist approach slice potatoes in half and lay face down on cutting board. Slice first lengthwise then crosswise. Cut hard boiled eggs into slices. Place all ingredients in a bowl and toss lightly. Refrigerate. Serve cold.

Next Page: Parsley Sauce


Days of the Week
The World of Tolkien
The Battle of Salamis

LinkToThisPage Button

In-Depth Information

Valid XHTML 1.0 Transitional

Contact Us | Privacy Statement