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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Potato Salad Recipe

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This recipe for Italian Potato Salad is from Yum!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of Yukon Gold Potatoes, peeled and cubed
4 to 6 Cloves of Garlic, peeled and smashed
3 tablespoons of Chopped Parsley
3 tablespoons of lemon juice (1 lemon)
1/3 cup of Extra Virgin Olive Oil
Salt and Pepper, to taste
Directions:
Directions:
- Add the potatoes and garlic to a large pot, cover with water, add a generous pinch of salt, bring to a boil and simmer for about 10 to 15 minutes or until the potatoes are tender but still hold their shape.

- Drain the potatoes, discard the garlic, and add them to a large bowl along with the parsley and set aside.

- In a small bowl or measuring cup, whisk together the oil and lemon juice with a pinch of salt and pepper.

- Drizzle the dressing over the potatoes (you might not need all of it so drizzle a little at a time) toss to make sure they are all coated in the dressing, allow it to sit at room temperature for about 20 minutes then serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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