Andalusian Potato Salad
- 3 medium yukon gold potatoes (1 1/2 to 1 3/4 pounds total)
- 1 small sweet white 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
- 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.
- 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.
- To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.
gold potatoes, sweet white onion, tomatoes, scallions, extra virgin olive oil, sherry wine vinegar, kosher salt, parsley
Taken from www.food.com/recipe/andalusian-potato-salad-366350 (may not work)