The smoke and spice of pit-cooked meat overwhelms many foods, but this potato salad hold its own and is the perfect complement.
12 re-skinned potatoes
1/4 cup rice vinegar (unseasoned)
2 Tbsp fragrant olive oil
1/4 cup mayonnaise
1/2 cup + 1 Tbsp minced Italian parsley
1/4 cup minced shallots
1 tsp salt or to taste
1/2 cup pitted black olives
Boil the potatoes in their skins until tender, about 30 minutes depending upon their size.. Test with the tip of a small, sharp knife. Peel the potatoes quickly (hold in a paper towel so you don’t burn your hands, and cut into chunks. Put in a bowl and sprinkle with the vinegar. Let marinate for at least 1 hour. Do not refrigerate.
After an hour of marinating, taste. If the potatoes seem bland, sprinkle with another tbsp of vinegar.
Blend the olive oil into the mayonnaise and then fold into the potatoes. Stir in 1/2 cup parsley, the shallots, salt and olives.
Garnish with the remaining parsley just before serving.
Serves 6.
