Recipe courtesy of ciaoitalia.com
Potato salads doused in mayonnaise are a familiar picnic favorite, but here is a healthier version that uses vinegar and olive oil in the dressing.
4 tablespoons rice wine vinegar
6 tablespoons extra-virgin olive oil
1 teaspoon fine salt
Grinding black pepper
2 large plum tomatoes, thinly sliced
4 large cooked, red-skin potatoes, thinly sliced
1 small red onion, thinly sliced
1 rib celery, thinly sliced
2 hard-boiled eggs, peeled and sliced into rounds
2 tablespoons minced chives
1. Whisk the vinegar and oil together in a small bowl. Stir in the salt and pepper, and set aside.
2. Combine the tomatoes, potatoes, onion and celery in a shallow serving bowl. Pour the dressing over the top and toss gently to coat the ingredients. Cover the dish and allow it to marinate several hours at room temperature.
3. Just before serving, garnish with the egg slices and sprinkle the chives over the top.