- 5 lbs red potatoes
- small bunch of italian parsley, chopped-medium
- 1/2 cup roasted red peppers, julienned (optional)
- 3/4 -1 cup extra virgin olive oil (EVOO)
- 2 tsp sea salt- to taste
Wash and dry your potatoes and cut them into equal sizes. Cooking potatoes is more consistent when they are cut to similar size. Pick your size and be consistent. Place potatoes in a stock pot, fill with cold water to cover potatoes and place on the stove. Generally, when the water starts to boil the potatoes will be close to being done. As an Italian American who loves his pasta al dente, I prefer my potatoes to be slightly firmer than traditional potato salad calls for. It’s your call on how well done to make them! When potatoes are done, strain in a colander and let sit for a minute or two. Now here comes the real trick…place the potatoes back in the pot and place on the stove at the lowest setting possible. You will see the potatoes continue to steam. Move the pot around the fire or heat source so as not to burn the potatoes. 4-5 minutes steaming on low heat should do it. Turn off heat and leave on stove to continue to release steam from potatoes (about 15 min). Removing the moisture will create a velvety smooth texture. Now let cool at room temperature and refrigerate for 3-4 hours or overnight. Then you can add chopped parsley, roasted red peppers (optional), extra virgin olive oil and sea salt to taste. I like to add EVOO no more than 1-2 hours before serving. I know you will impress your friends with the simple take on a classic.