French Potato Salad
|New potatoes||3 Pound (8 medium size)|
|Boiling salted water||4 Cup (64 tbs) (adjust quantity as needed)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Wine vinegar||3 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Chopped green onions||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2 , sliced|
Wash potatoes, and place unpeeled in boiling salted water.
Cook covered, until just tender.
Test by piercing with point of sharp knife.
Do not overcook.
Drain at once, and rinse under a little cold water.
Peel quickly, and slice.
Place in deep bowl, and add oil, vinegar, 1 teaspoon salt and pepper.
Set aside to cool; then chill in refrigerator.
About 2 hours before serving, add onions, parsley and additional oil if necessary.
Taste for seasoning, and add more salt and pepper if needed.
Serve in salad bowl, and garnish with egg slices.
Note: Potatoes should still be warm when seasonings are added.