Italian Potato Salad
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.
- 5 large potatoes
- 1/2 cup chopped fresh Italian parsley
- 1 shallot, minced
- 2/3 cup DeLallo Extra Virgin Olive Oil
- DeLallo Natural Coarse Sea Salt
- Freshly ground black pepper
Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low once boiling, then simmer until the potatoes are tender but still firm, about 15 minutes. Drain and cool. 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 for at least one hour, preferably overnight. Before serving, you may want to add a little more olive oil to give the dish an appetizing shine.
Serves 4 to 6