DinnerTool.com

Especially good with homemade mayonnaise (page 761), which can be made in five minutes.

Ingredients

• 1 1/2 pounds waxy potatoes, such as red new potatoes
• 1/2 cup minced fresh parsley leaves
• 1/4 cup minced onion
• Mayonnaise to taste (start with 1/2 cup)
• Salt and freshly ground black pepper to taste

Preparation

Bring a medium pot of water to a boil; salt it. Peel the potatoes if you like (or wash and scrub them well), then cut them into bite‐size pieces; cook them in the water until tender but still firm and not at all mushy, 15 minutes or so. Drain, rinse in cold water for a minute, then drain again.

Toss the still‐warm potatoes with the parsley and onion. Add mayonnaise until the mixture is as creamy as you like. Season with salt and pepper and refrigerate until ready to serve. (You may prepare the salad in advance up to this point; cover and refrigerate for up to a day, then bring to room temperature before serving.)

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Source: How to Cook Everything