Red-Potato Salad with Tomato and Pickle

Name: Red-Potato Salad with Tomato and Pickle
Yield: 6 to 8 Servings
Ingredients: 2 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces; 3 tablespoons red wine vinegar; 3 tablespoons olive oil; 1 cup chopped onion; 2 garlic cloves, minced; 2 1/2 teaspoons Old Bay seasoning; 1 large tomato, seeded, diced (about 3/4 cup); 1 large dill pickle, chopped (about 3/4 cup); 3 tablespoons chopped fresh parsley

By Ken Haedrich

July 31, 2001

Recipe notes