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
- 5 large potatoes , peeled and chopped
- 2 cloves garlic , minced
- 0.67 cups extra virgin olive oil
- 0.5 cups white wine vinegar
- 0.33 cups chopped fresh parsley
Instructions
-
1
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.
-
2
In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
-
3
Cover and refrigerate overnight.
Nutrition Facts
Per serving
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