Dish of Potato & Egg Salad
(click to enlarge)

Potatoes & Egg Salad


Italy   -   Insalata di Patate e Uova
Makes:
Effort:
Sched:
DoAhead:  		 2-3/4 #
**
2 hrs
Yes		 This simple non-dairy (unless you count the eggs) potato salad has a very clean taste and texture, and a winning combination of ingredients.




2
5
1
1/2
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5
4
1/2
1/4
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#
lrg
T
c
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T
T
t
t
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Potatoes (1)
Eggs
Parsley, flat
Celery
-- Dressing
Olive Oil, ExtV
Wine Vinegar, white
Salt
Pepper
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If you make it for a buffet, make plenty as it will be popular. 2-3/4 pounds should make about 6 salad size servings.

Make   -   (2 hrs - 20 min work)
  1. Peel POTATOES and cut into 3/4 inch cubes. Put in a saucepan of cold water and bring to a boil until Potatoes are just tender to the center. Drain and cool.
  2. Hard Boil EGGS. See Boiling Eggs for best method. Chill, peel and cut into quarters or 6ths (see Note-2).
  3. Chop PARSLEY fine. Chop CELERY small. Mix.
  4. Tumble together Potatoes and Parsley mix.
  5. Whip together Olive Oil, Vinegar, Salt and Pepper. Pour over Potatoes, tumble to coat.
  6. Gently tumble in Eggs just sufficiently to dress them.
  7. Refrigerate until well chilled.
  8. Serve lightly chilled..
NOTES:

  1. Potatoes:

      White Rose work well for this recipe. Red potatoes can also be used, but are a little more crumbly. Yukon Gold type will work here, if not overcooked. For details see our Potatoes page.

  2. Eggs:

      The pattern recipe calls for quartering the eggs. A wire egg slicer does a far neater job of cutting eggs than a knife, and my wire slicer cuts eggs into 6ths, so that's how I cut them. For details see our Egg Tools page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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