Ingredients
- 1 ¾ pounds small potatoes, preferably red-skinned, unpeeled, scrubbed
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- black pepper, to taste
- ¼ cup flat-leaf parsley, finely chopped
- 1 cloves garlic, finely chopped
Directions
Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. REduce the heat to a gentle boil and cook until the potatoes are just tender, about 15 minutes depending on size. Drain and set aside to cool slightly.
Meanwhile, in a large bowl, whisk together the oil, vinegar, oregano, salt and pepper. Stir in the parsley and garlic. Let stand about 5 minutes to allow the flavors to blend.
As soon as the potatoes are cool enough to handle, yet quite still warm, cut them in half or in quarters, depending on size. Stir the reserved dressing a few times, and add the wamr potato halves. Toss gently until the potatoes are thoroughly coated. Serve warm or at room temperature. Alternatively, let cool to room temperature and refrigerate a minimum of 3 hours, or up to 2 days, and serve chilled or return to room temperature.
Potato Salad with Italian Parsley. To import, drag image to your MacGourmet recipe box.