Italian Potato Salad
Ingredients
Scale
- 1 LB red baby potatoes
- 1/4 cup extra virgin olive oil
- 6 cloved garlic
- 3 T. fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash potatoes, place them in a large pot, and cover with water an inch or two deep over the tops of your potatoes.
- Bring to a low boil over medium heat, (skip to step 5 while potatoes are cooking) and boil until potatoes are just fork tender. You don’t want to overcook them and cause them to by mushy.
- When the potatoes are done, drain potatoes, and transfer immediately to a bowl of ice water to stop cooking process and cool.
- While the potatoes are cooking, prepare the dressing.
- Warm garlic to about 100ºF, and pour into a small bowl or jar.
- Mince garlic, and add to warm olive oil.
- Mince parsley and stir into garlic and oil mixture.
- Let marinate until potatoes are ready.
- When potatoes are cool enough to handle, cut into bite-sized pieces, and place in a large mixing bowl.
- Drizzle with garlic oil, and sprinkle with salt and pepper.
- Toss together, and serve.
- This salad can be store in the refrigerator for up to a week, but is best served at room temperature, so I recommend removing it ahead of time to come to room temperature before serving.
Find it online: https://frugalfarmwife.com/article/italian-potato-salad/