Classic easy potato salad gets a new hat.
This is good at room temperature or cold. It keeps, tightly covered and refrigerated, for up to 3 days. Add the walnuts just before serving; also prepare the Gremolata shortly before serving as well.
For the Salad:
- 2 pounds potatoes (baby red or any kind)
- 1 cup red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil (or more taste)
- 1 to 2 tablespoons red wine vinegar
- 1/2 teaspoon minced or crushed garlic
- 1/4 teaspoon salt, or to taste
- Black pepper
- 1 large carrot, minced
- 1 medium bell pepper (red, yellow, or orange), minced
- 1 stalk celery, thinly sliced
- 2 to 3 tablespoons mayonnaise and/or yogurt (optional)
- 1/2 cup lightly toasted chopped California walnuts
For the Gremolata:
- 1/2 cup finely minced pitted Kalamata olives
- 1/4 cup finely minced flat leaf parsley
- 1 teaspoon minced or crushed garlic
- Grated zest, plus juice, from 1 medium lemon
- 1 cup finely minced, lightly toasted California walnuts
Optional Serving Suggestions:
- Fresh, clean salad greens for serving
- Very sweet, sliced cherry tomatoes, for serving
- 2 to 3 hard-boiled eggs, quartered (optional)
- Peel the potatoes, if desired, and cut them into coin-sized slices. Place in a pot with plenty of water to cover, and bring to a boil. Lower the heat and simmer the potatoes until fork tender.
- Place the onions in a medium-large mesh strainer in the sink.
- Combine the olive oil, vinegar, garlic, salt and pepper in a medium-large bowl and whisk to blend.
- Drain the potatoes directly into the onions in the colander, then shake off all excess water and dump all of this into the olive oil dressing in the bowl. Toss to coat. Let this stand and cool to room temperature.
- Add the minced vegetables, stirring them in; taste, adjust salt, pepper, and vinegar. Add mayonnaise or yogurt – and/or some extra olive oil, if desired. The salad is now ready to serve if you are planning to have it at room temperature. If you want it cold, cover and chill for at least an hour.
- Make the Gremolata. Combine the olives, parsley, garlic and lemon zest in a small bowl and toss until combined. Add lemon juice to taste and to moisten.
- To serve: Stir the chopped walnuts into the salad. Prepare a bed of salad greens on each plate. Add a big spoonful of the salad, and sprinkle the top with Gremolata. Garnish with cherry tomatoes and hard-boiled eggs, if desired, and serve.