Italian Potato Salad

1. 1

   Boil potatoes, keeping skins on, until tender.

2. 2

   Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.

3. 3

   Add olive oil and mix well.

4. 4

   Let mixture sit while potatoes are cooking.

5. 5

   When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.

6. 6

   (If you prefer to peel your potatoes, feel free).

7. 7

   Stir well to coat potatoes.

8. 8

   If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.

9. 9

   Salt and pepper to taste.

10. 10

    This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.