Potato Salad

1. Boil Potatoes

Start by boiling 1.5 pounds of waxy potatoes in salted water until they are tender, which should take about 20 minutes. You’ll know they're ready when a small sharp knife slides in with very little or no resistance. Once the potatoes are tender, drain them and let them cool just enough to handle. Peel them, and then cut them into bite-sized pieces.

2. Cook Eggs

While the potatoes are cooking, place 2 eggs in a pot of water. Bring the water to a simmer and cook the eggs for exactly 9 minutes. Afterward, transfer them to a bowl of cold water to cool. Once cool, peel the eggs and set them aside.

3. Season Potatoes

In a small bowl, mix 1 tablespoon of wine vinegar with a pinch of salt and a few grinds of black pepper. Pour this mixture over the cut potatoes and gently stir. Let the potatoes sit for about 7 minutes. This allows them to absorb the vinegar, which enhances their flavor.

4. Add Onions and Olive Oil

Add the diced red onion and 0.25 cups of extra-virgin olive oil to the potatoes. Stir everything together and taste to adjust the seasoning with more salt and pepper if needed.

5. Add Eggs and Herbs

Chop the hard-boiled eggs into chunks and gently mix them into the salad along with 1 tablespoon of chopped chives and 1 tablespoon of chopped parsley. These fresh herbs add a lovely brightness to the dish, and the eggs contribute a rich, creamy texture.