Potato Salad di Abruzzi
Nadine Miller Smeyne
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!
ingredients
Boil a little past al dente. Cool. Dice or slice.- 2 1/2 lbs. red potatoes
- 1/2 cup Olive salad (Broscoli from New Orleans is good)
- 1/2 cup chopped green onion
- 1/4 cup chopped parsley
- 4 cloves garlic, minced
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 eggs
directions
- 1
Salt and pepper can be added to taste.
- 2
Garnish with sliced or choped egg and some additional chopped parsley.
- 3
If you want to kick it up a bit, add a little crushed red pepper.
- 4
This can be served cold or warm.
notes
The words that gave comfort to those grieving the shooting on the VPI campus on 4/2007
Source: Bob Dowdy VT 1958 WPB, FL
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