Warm Potatoes with Italian Parsley

This extremely simple side dish sings when made with the right
potatoes and Italian flat leaf parsley (from your garden is best).
Use a waxy, thin skin variety like Yukon Gold or Yellow Finnish that
hold together when steamed. Red and white potatoes will also work,
but stay away from bakers like Russets.

24 Yukon Gold or other thin skin, waxy potato, each about 1” in diameter
1/3 cup extra virgin olive oil
2 Tbl. red wine vinegar
1/2 cup minced Italian parsley
salt and pepper to taste

Place potatoes in steamer over hot water, cover and steam gently
until fork easily pierces potato ( time will vary, but plan on about
20 minutes).Immediately remove potatoes from steamer and cool until
you are just able to handle them. Slip skins off and cut potatoes in
half. Place in a bowl and add the other ingredients while the
potatoes are still warm. Taste for salt and pepper.
Best served at room temperature while still slightly warm.
Refrigerate any leftovers.
Serves 4-6.

Recipe by Jane O’Riordan, Domaine de la Terre Rouge, 2006