The Hendersons       Our Food and Cooking




Nonna's Potato Salad

This is a version of the potato salad that Tom’s mother used to make, however, there are now very small potatoes available from farmers markets in the summer. These are perfect for this salad. We don’t bother to peel them. However, regular peeled, sliced potatoes can be used as well.


1 pound very small new potatoes, unpeeled
1 tablespoon finely chopped red onion
Salt and pepper to taste
2 to 4 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon chopped flat leaf parsley

Boil the potatoes in slightly salted water.

Drain and chill.

If they are a bit larger than bite-size, cut in half.

Put the potatoes in a bowl along with the other ingredients.

Since this is a recipe made from memory, the amount of olive oil and vinegar may need to be adjusted.