When the high temperatures make it difficult to stand in front of the oven, a great menu-saving solution – perfect as a one-course meal or a side dish – is a fresh potato salad, to season with your favourite ingredients.
We have decided to add onions and parsley to potatoes to make a quick and easy dish, which can be made with very few ingredients but creates an incredibly delicious end-result.
Ingredients for 4 people
Yellow potatoes, 800 g
Red onion, 1 medium-sized
Parsley, a couple of tufts
Extra virgin olive oil, to taste
Salt, to taste
Chilli pepper, to taste
Apple cider vinegar, to taste
Preparation
Wash the potatoes and boil them in plenty of salted water for about 25-30 minutes (the times are approximate as they can vary depending on the size of the potatoes, so check they are cooked with a fork). Drain them, leave them to cool down, peel them and then dice them. Peel the onions, cut them into thin slices and add them to the potatoes. Finely chop the parsley and add it to the salad. Add a large drizzle of extra virgin olive oil, a pinch of salt and, if you like, some chilli pepper and a few tablespoons of apple cider vinegar. Mix well to ensure that the condiments are spread evenly. Keep in the fridge in a sealed container or in a bowl covered with some cling film until you want to serve it.
