Italian Potato Salad

Raven Higheagle

By
@ravenhigheagle

What would a barbecue be without potato salad? I'm afraid to think about it! Back to potato salad, I get tired of the same ole, same ole and have to switch it up, since we barbecue every Sunday. I've got countless potato salad and macaroni salad recipes for a variety of Sunday salads. This is just one of my favorites.


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Rating:

Comments:

Serves:

Serves 8 to 10

Prep:

1 Hr 15 Min

Cook:

15 Min

Method:

Refrigerate/Freeze

Ingredients

9 c
cubed potatoes (roughly 6 large russet potatoes)
1 c
olive oil
6 Tbsp
vinegar
3 Tbsp
fresh parsley, chopped
3 Tbsp
pressed garlic
1 1/2 tsp
salt
2 1/4 c
sliced onion

Directions Step-By-Step

1
Bring a large pot of water to a boil.
2
Add the potatoes and cook 10-15 minutes until soft but not overcooked.
3
Drain and cool.
4
In a large glass bowl, whisk together the olive oil, vinegar, parsley, garlic, and salt.
5
Toss in cooled potatoes and gently toss to coat.
6
Chill in the refrigerator at least 1 hour before serving.

About this Recipe