Oil and Vinegar Potato Salad
Servings: 4
Ingredients
- 1 lb. potatoes
- 1 teaspoon salt add to the boiling water
- 3 green onions
- 1 tablespoon chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the potatoes: Wash the potatoes and transfer them to a large pot with 1 teaspoon of salt. Fill the pot with water to cover the potatoes by one inch. Bring the water to a boil and cook the potatoes until they are fork-tender, about 25 minutes. Drain the water and transfer the potatoes to a cutting board to cool. Once cooled, peel the skin, if desired, and cut the potatoes into bite-sized pieces. Add them to a large mixing bowl.
- Prepare the herbs and dressing: Dice the green onions and parsley, then add them to the bowl with the potatoes. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
- Mix and Chill: Pour the mixture over the potatoes and herbs, and toss until everything is coated. Taste and adjust seasoning as needed. Chill the potato salad by covering the bowl and placing it in the fridge for at least 2 hours. Before serving, give it a good stir.
Nutrition Facts
Oil and Vinegar Potato Salad
Amount Per Serving
Calories 185
Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 21g7%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.