Potato Salad without mayo
Potato Salad
("Patate all’Insalata" )
When I was a kid, my mom would have to make two different potato salads when my father's New York City Italian family would visit. The regular version , with mayonnaise , for all of us, plus the Italian version** without mayo for my Aunt Mary. She would serve these two potato salads with a big Virginia baked ham, studded with cloves. ** I grew to like the version without the mayo. She would also make a huge lasagna plus a big antipasto (as an appetizer). They all would bring the cannoli and sfogliatelle pastries from Ferrara Bakery in N.Y.C. (My mom would have Jewish Rye bread with caraway seeds for the ham.....which they all loved "for a change" from the typical Italian breads.)
Serves 6 to 8
Ingredients:
3 lb. potatoes
6 tablespoons of olive oil
2 tablespoons (or to taste) of your preferred vinegar
Salt and pepper to taste
¼ cup chopped fresh Italian parsley
Preparation:
In salted water, boil the potatoes with skin on, until tender.
Peel Potatoes and slice 1/2 inch thick. Place slices in a dish and sprinkle with olive oil, the vinegar, salt, pepper to taste, and some parsley finely chopped.
Serve at room temperature. Memories of a simpler time.
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