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Ingredients
5 medium potatoes, peeled and chopped in 1 inch cubes
2 cloves chopped crushed garlic
1/3 cup chopped fresh parsley
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
pinch of salt and pepper (optional)
Instructions
1. Boil the potatoes in a large pot until they are tender, but still
firm. The time can vary for different types of potatoes, so check periodically.
For baking potatoes, it is about 10 minutes.
2. Drain and let
cool. Run under cold water to prevent further cooking if concerned about
overcooking.
3. In a large bowl,
mix the potatoes, parsley, vinegar, garlic, olive oil and add salt and
pepper to taste.
4. Cover and leave
in refrigerator until needed.
TIP #1: Add some shopped onions or thin onion slices
for additional flavors. This is how my mother in law prepares her Italian
potato salad. I prefer mine without the onions.
TIP #2:
This goes great with many meat recipes, such as our whole roasted chicken
recipe or lamb chops recipe.
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