Potato Salad with Green Olives and Pimientos

January 3, 2008

Potato salad in winter is like a fresh taste of summer. SAM

1 1/2 pounds small new potatoes
1 medium sweet onion, chopped (1/2 cup)
2 medium center ribs celery, finely sliced (1/2 cup)
1/4 cup pimiento-stuffed green olives, chopped
1/4 cup chopped fresh parsley
1/2 teaspoon salt or to taste
1 tablespoon lemon juice
1 tablespoon cider vinegar
1/4 teaspoon red pepper flakes or to taste
1/2 cup extra-virgin olive oil
2 hard-cooked eggs, coarsely chopped

In a large saucepan cover the potatoes with cold water. Bring to a boil, reduce the heat to medium-low, and simmer until tender, about 25 minutes. Drain, cool, peel, and roughly chop. Meanwhile, in a large bowl, combine the onion, celery, olives, parsley, salt, pepper flakes, lemon juice, and oil. Add the hot potatoes and toss gently to blend. Carefully fold in the eggs. Sprinkle with paprika, cover, and chill.
Makes 8 servings.