Italian Potato Salad

Growing up there were always two versions of potato salad served at our family gatherings, your typical mayonnaise based potato salad and my Sicilian grandmother’s Italian version.

This salad is light and tangy and sure to be a hit at your next bbq. This recipe is best served cold. I recommend chilling it in the refrigerator for at least 2 hours before serving or making it the night before.

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Italian Potato Salad

Cook Time

20 minutes

Servings

Ingredients

• 1 1/2 pounds red potatoes cut into 1 1/2-inch cubes
• 3 to 4 tablespoons Red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 cup flat-leaf parsley finely chopped
• pepper season to taste
• salt season to taste
• 1 tablespoon fresh chives chopped

Cook Time 20 minutes Servings Ingredients 1 1/2 pounds red potatoes cut into 1 1/2-inch cubes 3 to 4 tablespoons Red wine vinegar 1/3 cup extra virgin olive oil 1/2 cup flat-leaf parsley finely chopped pepper season to taste salt season to taste 1 tablespoon fresh chives chopped

Instructions

1. Cover potatoes with water, bring to a boil and salt the water. Cook potatoes until just tender, about 15 minutes, then drain and return them to the hot pot.
2. Add vinegar, olive oil, parsley, salt, and pepper to the pot. Toss to coat and transfer to a serving dish. Refrigerate overnight or for a minimum of 2 hours. Sprinkle with 1 tablespoon of fresh chopped chives before serving.

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