RICHMOND, Va. -- Not your Ordinary Potato Salad from Robin Crouch
- Wash and cut 4-5 redskin potatoes into bite sized pieces (Keep skin on)
- Put the potatoes into a pot and cover them with cold salted waterTurn the pot on to High. Cook until tender (About 15-20 minutes)
- Meanwhile, dice 1/2 cup of white onion, 1/2 cup of celery, and fresh parsley
- Drain the potatoes
- Make the dressing by mixing the following in a large mixing bowl:
- 1/2 cup of good extra virgin olive oil1/4 cup of freshly squeezed lemon juice
- 1/4 teaspoon of oregano1/4 teaspoon of celery seed
- Salt and pepper to taste
- Add in onions, celery, and drained potatoes. Mix gently. Sprinkle parsley on top
This recipe feeds 3-4 people but can easily be doubled.
