Andalusian Potato Salad

Total Time: 37 mins Preparation Time: 35 mins Cook Time: 2 mins

Ingredients

• Servings: 8
• 3 medium yukon gold potatoes (1 1/2 to 1 3/4 pounds total)
• 1 small sweet onion, finely diced
• 3 vine-ripened tomatoes, peeled, seeded and finely diced
• 4 tablespoons scallions, minced
• 1/2 cup fragrant extra virgin olive oil
• 6 -7 tablespoons sherry wine vinegar (preferably aged)
• kosher salt
• minced fresh flat-leaf parsley, for garnish

Recipe

• 1 place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. drain the potatoes. when just cool enough to handle, peel the potatoes and cut them into a very fine dice.
• 2 place the diced potatoes and the onion, italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. season with salt to taste. toss everything together, crushing the potatoes slightly, so that they are half mashed. let the salad stand for about 2 hours to absorb the dressing. taste and add more vinegar as necessary.
• 3 to serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.