Italian Potato Salad (Edit recipe)

A light and easy potato salad that has no eggs, and no mayo. It's a great option for a summer bbq; it pairs really well with grilled meats.

10 minutes

1 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	301
Fat:	19 g
Carbohydrates:	34 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	942 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 6

Ingredients

3.5 lb Red Skin Potatoes
5 Tbsp Extra Virgin Olive Oil
4 - 6 Tbsp Red Wine Vinegar
1 tsp Sea Salt
0.5 tsp Ground Fresh Black Peppercorns
1 Tbsp Flat Leaf Parsley, fresh, minced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Scrub the potatoes clean and place in a large dutch oven.
Fill the dutch oven with water to cover the potatoes, then add 3 tbsp of salt to the water.
Boil the potatoes until they just become fork tender but not mushy, approximately 30-40 minutes.
Drainer the potatoes and cool slightly.
Once the potatoes are cool enough to handle, using a knife remove the skin.
Cut the potatoes into bite size chunks and place them into a large serving bowl.
While the potatoes are still warm add the olive oil, red wine vinegar, salt, black pepper, and the minced parsley to the potatoes.
Stir to combine and taste. Add more vinegar, salt, etc to your liking.
Serve warm or room temperature.