Potato Salad With Parsley

This potato salad holds its own with the smoke and spice of pit-cooked meat.

Ingredients:
12 red-skinned potatoes
1/4 cup rice vinegar (unseasoned)
2 T fragrant olive oil
3/4 cup mayonnaise
1/2 cup + 1 tablespoon minced Italian parsley
1/4 cup minced shallots
1 teaspoon salt, or to taste
1/2 cup pitted black olives

Preparing the salad:
Boil the potatoes in their skins until tender, about 30 minutes depending upon their size. Test with the tip of a small, sharp knife. Peel the hot potatoes quickly (wear rubber gloves or hold in a paper towel),and cut into chunks. Put in a bowl and sprinkle with the vinegar. Let marinate for at least 1 hour. Do not refrigerate.

After an hour of marinating, taste. If the potatoes seem bland, sprinkle with another tablespoon of vinegar.

Blend the olive oil into the mayonnaise and then fold into the potatoes. Stir in 1/2 cup parsley, the shallots, salt and olives. Garnish with the remaining parsley just before serving.

Serves 6