Parsleyed Potato And Egg Salad - cooking recipe

Ingredients

8 small boiling potatoes
4 hard-cooked eggs
1 c. chopped parsley
2 Tbsp. olive oil
2 Tbsp. safflower oil
1 Tbsp. each white wine and tarragon vinegar
1/4 Tbsp. minced green onions or chives

Preparation

Boil potatoes in jackets in lightly salted water to cover. Cook about 30 minutes or until just barely tender.
Cool and peel if desired.
Cut into large chunks.
Cut eggs into quarters or chop coarsely.
Place in center of potatoes.
Cover with parsley.
Beat dressing ingredients until creamy.
Drizzle over salad, tossing gently but thoroughly.
Serve at room temperature.
Good served with cold chicken, turkey or pork, herbed Melba toast and iced tea.