I have fond memories of this potato salad growing up. I grew up in Colorado, and when we would go on picnics in the Rocky Mountains, my mother or my grandmother would make this potato salad and bring it along. This dish was often served at big Italian community dinners in Denver, where there was a large Italian immigrant population. My mother would also serve this (still does, in fact) as a side for burgers, steak or grilled chicken. The beauty of this potato salad is that it can be served warm (which is how my father likes it best), at room temperature or even straight from the fridge, cold. <br /> <br />I have tinkered a little bit with my grandmother's original recipe. I have subbed in fresh parsley for dried, used fingerling potatoes instead of russets, and I have added a splash of citrus at the end because I like the freshness and brightness that it adds to the dish.

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