Parsley is something I've physically grown up with. There's quite the family history in these simple plants. The seeds having come all the way from Italy, along with my mother and her sister when they first migrated here. Every year, for as long as I can remember, we'd let the plants go to seed, carefully collecting and drying them, ready to begin the cycle again in spring. The cycle still continues today and I must say no other parsley seems to come close to the intensity of flavour as these - perhaps I'm a bit biased.
One of the favourite things that my mother would use this for was in her potato salad. I think it's the reason for my potato addiction. There's nothing fancy or complicated but it's just a great union of flavours and there's nothing more perfect to eat on one of those warm summer evenings.
Parsley Potato Salad
Potatoes - I used Kipflers for this but any salad/boiling potato will do
Parsley - chopped finely
White Wine Vinegar
freshly ground salt and white pepper
Boil the potatoes in their skin - so choose smallish and similar sized potatoes. When tender, peel when still hot and slice thickly.
Place in a boil with the chopped parsley.
Make a dressing with the oil/vinegar (4 parts oil/1 part vinegar is a pretty good mix) then whisk with a grind of pepper and salt.
Drizzle the dressing over the still warm potatoes and toss.
It's now ready to serve and eat!