Potato Salad di Abruzzi

This recipe is a new addition to my collection. When Dad and I moved to Boca Raton, there was an alumni picnic for Virginia Tech graduates and families. I took one taste of this potato salad and fell in love!

Boil a little past al dente. Cool. Dice or slice. Combine and add to potatoes, folding to a consistent mixture:

  • ½ cup Olive salad (Broscoli from New Orleans is good)

  • ½ cup chopped green onion

  • ¼ cup chopped parsley

  • 4 cloves garlic, minced

  • 4 tablespoons olive oil

  • 2 tablespoons red wine vinegar

Hard boil, but do not add to dressing ingredients...save for garnish.

  • Salt and pepper can be added to taste.

  • Garnish with sliced or choped egg and some additional chopped parsley.

  • If you want to kick it up a bit, add a little crushed red pepper.

  • This can be served cold or warm.

Potato Salad di Abruzzi photo

PREP TIME: 1 hr

TOTAL TIME: 1 hr

notes:

The words that gave comfort to those grieving the shooting on the VPI campus on 4/2007

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