Oil and Vinegar Potato Salad

1. 1

   Boil the potatoes till just pierceable.

2. 2

   Peel as quickly as possible and slice fairly thin.

3. 3

   Add the olive oil, salt, pepper, and vinegar, and allow the potatoes to cool.

4. 4

   When ready to serve add the green onions, parsley, and additional oil and vinegar if needed.

5. 5

   Serve cool, but not chilled, with cold or hot meats.

6. 6

   Variation

7. 7

   You may substitute chopped chives for the onions, and instead of additional oil and vinegar, add 1/2 cup mayonnaise blended with an equal amount of sour cream.

8. 8

   Garnish with chopped fresh tarragon and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.