Italian Potato Salad

1. 1

   Prepare an ice-water bath; set aside.

2. 2

   Cover the eggs with water in a medium saucepan; bring to a full boil.

3. 3

   After 1 minute, cover; turn off heat.

4. 4

   Let stand 8 minutes.

5. 5

   Rinse; transfer to ice-water bath.

6. 6

   Cover the potatoes with water by 1 inch in a large saucepan.

7. 7

   Bring to a boil; add salt.

8. 8

   Simmer until just tender, about 15 minutes (do not overcook).

9. 9

   Drain the potatoes; let cool slightly.

10. 10

    Halve lengthwise.

11. 11

    Transfer the potatoes to a medium bowl.

12. 12

    Add vinegar to taste; gently toss.

13. 13

    Stir in the parsley and onion.

14. 14

    Gently tossing, pour in the oil in a slow, steady stream; toss until incorporated.

15. 15

    Season with salt and pepper.

16. 16

    Just before serving, peel and quarter the eggs, and arrange them on top of the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.