Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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
  • MORE: No-Mayo Potato Salad Dill and Shallot Potato Salad Patrick's Grilled Potato Salad