from Leone's Italian Cookbook, by Gene Leone, Harper & Row, 1967
2 pounds potatoes
15 fresh parsley sprigs, stems and all
2 garlic cloves, mashed
6 tablespoons olive oil
1/4 cup wine vinegar
Pinch of black pepper
Pinch of crushed red pepper
1 teaspoon salt
Juice of one lemon
2 heaping tablespoons grated onion, or 4 green scallions, minced
1 celery stalk with leaves, minced
Boil the potatoes in their jackets. When cooked, peel immediately. Cut into 3/4-inch cubes. Chop parsley and garlic together. Put with all other ingredients in a bowl and mix well. Pour over potatoes while they are still warm. Taste for salt and add more if necessary. Cool, cover, and refigerate.
Serves 6 to 8.
I make it with red wine vinegar and green scallions.
Judy's Home Page