The potato salad: basic version

With the arrival of the warm season, the potato salad also arrives on my table.
Both in simple version that in one of the many possible variations.

A dish that is fine as an appetizer, as a side dish as main course at a picnic; or among the many trays prepared for a party outdoors, for example in my garden!

How there are so many potato salads, there are some ingredients that I think, in those that pass from my kitchen, you should never miss; speak clearly of cold potato salad.
Of those warm this will be discussed again.

Here, precisely because it is a basic version, I intentionally eliminated the mayonnaise is replaced with a boiled egg, chopped, if desired, it may also be reduced to a pulp with the addition of olive oil and then mixed gently in the strained yogurt.

Everyone then can vary both as ingredients and in quantity: it is a very democratic preparation!

Ingredients:

Preparation:

Slice the shallot thin and leave at least half an hour immersed in a little vinegar.

Boil the potatoes (Also take the opportunity to boil eggs), Peel them and put them into pieces or slices in a large salad bowl.

Wash the apples and cut them without peeling. Then add all'insalatiera.

Add the chopped shallot to the rest with part of its vinegar (or even everything, if you like it!). Season generously with olive oil and mix together.

Roughly chop one of the hard-boiled eggs and mix well with the rest of the salad potato.

Slice the tomatoes, drain the excess water in a colander, if necessary wring out a little. Add them to the rest.

Slicing a fine pickle, add and mix.

Season with salt and pepper and, if necessary, oil and vinegar to taste.
Keep in a good half an hour.

Take the remaining boiled eggs, slice them and add them to the salad by mixing gently.

Also add the parsley and serve.

Buon appetito!

ADVICES AND NOTES:

• A nice cucumber, peeled and thinly sliced, it is always a great addition; But beware: not all digest. Season with salt for half an hour helps but not always.
• Besides the parsley, add all the fresh herbs on hand, according to their taste: basil, chives, and so on.
• This is a basic version. Each time may vary with the additions of each type.