SPANISH POTATO SALAD
3 pounds red or Yukon gold potatoes, unpeeled & washed
½ medium red onion, finely chopped
3-4 celery stalks, including leaves, finely chopped
½ cup finely diced dill pickle
1 handful fresh parsley
6 Tbsp extra virgin olive oil
4 Tbsp red wine vinegar
1 tsp sea salt
Black pepper, to taste
Fill a large pot with cold water, then add the potatoes. Boil potatoes over medium high heat for 15 minutes.
To test doneness, insert a sharp knife into a potato. It should feel soft but still be firm. Remove from fire and drain water out. Allow potatoes to cool for 15 minutes.
In a small bowl, whisk the olive oil & red wine vinegar until well mixed.
Peel the potatoes, then cube into 1 inch bite-size pieces.
Return potatoes to the pot and the onion, celery, parsley and olive oil & vinegar dressing. Season with sea salt & black pepper, then gently toss together until potatoes are well coated. Taste to adjust seasonings.
Transfer to a serving dish. Serve chilled or at room temperature.
Store in refrigerator for up to 5 days.
