Ingredients

serves 10

　　8 large eggs

　　3 pounds small red potatoes

　　Coarse salt

　　2 to 3 tablespoons muscatel wine vinegar or white balsamic vinegar

　　1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

　　1 medium red onion, coarsely chopped (about 3/4 cup)

　　1/4 cup best-quality extra-virgin olive oil

　　Freshly ground pepper

　　

Step 1

Prepare an ice-water bath; set aside. Cover the eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.

　　

Step 2

Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain the potatoes; let cool slightly. Halve lengthwise.

　　

Step 3

Transfer the potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in the parsley and onion. Gently tossing, pour in the oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.

　　

Step 4

Just before serving, peel and quarter the eggs, and arrange them on top of the salad.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.