Italian Potato Salad
- 5 large potatoes, peeled and chopped
- 2 cloves garlic, minced
- ⅔ cup extra virgin olive oil
- ½ cup white wine vinegar
- ⅓ cup chopped fresh parsley
Directions
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
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In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
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Cover and refrigerate overnight.
