This is another of the really basic, homey dishes of Italy that taste so delicious. The great taste of these simple dishes comes down to the quality of the ingredients you use. This salad is good as an accompaniment to meat, fish or poultry, or even good old American grilled foods. One of my favorite ways to eat it is along with a platter of assorted cheeses and good crusty sour dough bread to soak up the beautiful green extra virgin olive oil I like to drizzle around the platter.
To make this dish: Place 2 pounds of boiling potatoes (old ones will absorb more of the oil and vinegar because they are drier and starchier) in a large saucepan and cover them generously with water. Bring to a boil over medium heat and cook until tender, about 45 minutes to an hour.
Drain the potatoes and then peel them as soon as they are cool enough to handle. Slice them into rounds (not too thick). Place the potatoes in a large bowl and season with kosher salt and freshly ground black pepper. Add 1/3 to 1/2 cup good-quality extra virgin olive oil (this depends on your taste), 1/4 cup of red wine vinegar and 2 tablespoons minced fresh parsley. Mix well, not worrying if the potatoes break up as you do. Adjust the seasonings if necessary and serve warm.