Italian Potato Salad

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This light side dish is a great alternative to the standard mayo
potato salad. Serve along with grilled chicken or meats and a green salad.

Ingredients:

5 large potatoes
½ cup chopped fresh Italian parsley
1 shallot, minced
2/3 cup DeLallo Extra Virgin Olive Oil
salt and pepper to taste

Directions:

Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender but still firm, about 15 minutes. Drain and cool, then peel the skins off and cut into 1-inch cubes. (If you prefer, you may keep the skins on for added color)

In a large bowl, mix together the shallots, olive oil, and parsley.  Add potatoes and toss to evenly coat. Salt and pepper to taste.

Cover and refrigerate at least one hour, preferably overnight. Before serving you may want to add a little more Extra Virgin Olive Oil to give the dish an appetizing shine.

Serves 4 -6 as a sideSend to friendPrinter-friendly version