My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.
Ingredients
- potatoes: 5 piece (chopped)
- garlic: 2 clove (minced)
- Extra virgin olive oil: 0.66667 cup
- white wine vinegar: 0.5 cup
- fresh parsley: 0.33333 cup (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
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In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
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Cover and refrigerate overnight.
