italian potato salad
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.
prep time
1 Hr 15 Min
cook time
15 Min
method
Refrigerate/Freeze
yield
Serves 8 to 10
Ingredients
- 9 cups cubed potatoes (roughly 6 large russet potatoes)
- 1 cup olive oil
- 6 tablespoons vinegar
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons pressed garlic
- 1 1/2 teaspoons salt
- 2 1/4 cups sliced onion
How To Make italian potato salad
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Step 1Bring a large pot of water to a boil.
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Step 2Add the potatoes and cook 10-15 minutes until soft but not overcooked.
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Step 3Drain and cool.
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Step 4In a large glass bowl, whisk together the olive oil, vinegar, parsley, garlic, and salt.
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Step 5Toss in cooled potatoes and gently toss to coat.
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Step 6Chill in the refrigerator at least 1 hour before serving.
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