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A new zest for a classic.

• 6 medium boiling potatoes, about 2 pounds
  
• 2 hard-cooked eggs
  
• 1 tablespoon parsley, chopped
  
• 1/2 cup dry white wine
  
• 6 tablespoons olive oil
  
• 6 tablespoons red wine vinegar
  
• Salt and pepper

Boil the potatoes in their skins until cooked. For medium potatoes this should take about 20 minutes. Drain and let cool completely.

Peel the potatoes and cut them into cubes.

Add the wine and toss gently. Peel the eggs and mash them with a fork. Add oil, vinegar, salt and pepper. Sprinkle with crumbled egg and parsley. Serve at room temperature. Serves 8.

Adapted from the original by Anna Venturi

Thursday, September 12, 2002