Old-Time Potato Salad

Source: About.com

The African-American Heritage Cookbook

3 large potatoes 
1 large Bermuda onion, sliced thin 
5 to 7 sprigs parsley, fresh 
1/4 cup olive oil 
3 tablespoons vinegar 
1 clove garlic, finely minced 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
2 tablespoons sugar 

Boil potatoes until soft, remove from water, and cool. In a large bowl, slice potatoes into 1/4-inch-thick slices. Alternate with sliced onion on a platter. Mince 3 sprigs of the parsley. In a small bowl, mix together oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper. Pour mixture over potatoes and onions, then toss lightly. Season to taste with additional salt and pepper and refrigerate. This salad is at its zenith when refrigerated overnight. Garnish with remaining sprigs of parsley prior to serving.
6 to 8 servings.