Serves 6 to 8
Potato salad in summer is what mashed potatoes are in winter – the ultimate comfort food. This version uses a lot of fresh produce dressed with a simple olive oil and red wine vinegar dressing.
2 lbs. very small new white or red potatoes
1 small English cucumber, cut into chunks
1 lb. ripe tomatoes, seeded and coarsely chopped
1⁄2 small sweet onion, sliced
2 c. sliced fennel (optional)
1/3 c. fresh parsley, finely chopped
3 tbsp. red wine vinegar
5 tbsp. extra-virgin olive oil
salt and pepper to taste
1. Boil the potatoes in a large pot of salted water until just tender. Drain and cool. Cut in half and let cool.
2. In a large bowl, combine the potatoes, cucumber pieces, tomatoes, onion, fennel and parsley.
3. In a cup, whisk together the red wine vinegar and olive oil. Season with salt and pepper to taste. Pour over salad and gently toss.
4. Serve over curly lettuce leaves.
