Italian Potato Salad
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.
Ingredients
- 3.5 lb3.5 lb3.5 lb Red Skin Potatoes
- 5 Tbsp5 Tbsp5 Tbsp Extra Virgin Olive Oil
- 4 - 6 Tbsp4 - 6 Tbsp4 - 6 Tbsp Red Wine Vinegar
- 1 tsp1 tsp1 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Ground Fresh Black Peppercorns
- 1 Tbsp1 Tbsp1 Tbsp Flat Leaf Parsley, fresh, minced
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Process
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.
Notes
This salad is best served warm or at room temperature.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegan VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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