Oil & Vinegar Potato Salad

Oil & Vinegar Potato Salad 



Prep Time: 10 Min

Cook Time: 15 - 20 Min

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1. Fill a medium sized pot three quarters of the way with cold water and set it onto medium high heat. Add the potatoes and bring to a boil. Once boiled, reduce heat slightly and continue to boil for 15 – 20 minutes until fork tender. Once cooked, strain and set potatoes into a cold water bath to stop their cooking.

 

1. Once cooled, slice the potatoes approximately ¼” thick and add them to a medium sized mixing bowl. Add in the remaining ingredients and toss until everything is thoroughly mixed. Taste and adjust salt if desired.

 

1. Enjoy right away or refrigerate until needed. Try removing the salad from the fridge 15 minutes prior to enjoying as the vinaigrette tastes best at room temp. ENJOY!

                     Grocery List

• 680g bag Mini Yellow Potatoes
• ½ Red Onion, thinly sliced
• ¾ C Fresh Parsley, chopped
• ¼ C EVOO
• ¼ C Red Wine Vinegar
• ½ Tsp. Sea Salt