Ingredients

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

¼ teaspoon salt, or to taste

Black pepper

1 large carrot, minced

1 medium very sweet bell pepper, minced

1 stalk celery, thinly sliced

2 to 3 tablespoons mayonnaise and/or yogurt (optional)

1/2 cup lightly toasted chopped walnuts

Gremolata

½ cup finely minced pitted Kalamata olives

¼ 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 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)

Preparations:

  1. Peel the potatoes, if desired, and cut them into coin-sized slices. Place in a pot with plenty of water, cover and bring to a boil. Lower the heat and simmer the potatoes until fork tender.
  2. Place the onions in a medium-large mesh strainer in the sink.
  3. Combine the olive oil, vinegar, garlic, salt and pepper in a medium-large bowl and whisk to blend.
  4. Drain the potatoes directly into the onions in the colander, then shake off all excess water and dump all of this
  5. 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.
  6. To make the Gremolata, combine the olives, parsley, garlic and lemon zest in a small bowl and toss. Add lemon juice to taste and to moisten.
  7. 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.