Italian Potato Salad

Italian Potato Salad

Say hello to Italian Potato Salad, where classic comfort gets a little Italian twist! You know, the kind of side dish that’s perfect for just about everything—BBQ, holiday spreads, or even just because you’re hungry. The magic happens with a splash of white wine vinegar (or lemon, if you’re feeling zesty), a handful of fresh parsley, and a good drizzle of EVOO. Toss it all together, let it chill, and voilà—this potato salad will have everyone asking for the recipe. And did we mention it’s even better after a night in the fridge? You’re welcome!

Ingredients

  • About 2 pounds Russet potatoes, peeled and cut into 1 1/2-inch cubes

  • Salt

  • 3 tablespoons white wine vinegar or juice of 1 lemon

  • 2 cloves garlic, chopped or very thinly sliced

  • 1/2 white onion, halved and thinly sliced

  • 1/2 cup flat-leaf parsley, finely chopped

  • Pepper

  • About 1/3 cup EVOO – Extra Virgin Olive Oil

Directions

Cover potatoes with water, bring to a boil and salt the water. Cook potatoes until just tender, about 15 minutes, then drain and return them to the hot pot. 

Add vinegar, garlic, onion, parsley, pepper and EVOO to the pot. Toss to coat then refrigerate overnight or for a minimum of an hour. Serve alongside Rach’s Garlicky Spatchcock Chicken with Parsley Chimichurri.