Ingredients: |
Ingredients: 24 oz baby red new potatoes, quartered
1 tbsp kosher salt, plus more to taste
1.5 tbsp red wine vinegar
1 lemon juiced and zested
2 cloves garlic, minced
1/4 c extra virgin olive oil
1/2 tsp cracked black pepper, plus more to taste
1 tbsp chopped parsley
1 tsp chopped chives
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Directions: |
Directions:Dice potatoes into "fat" quarters. Slice each potato in half lengthwise, then each half widthwise.
Place potatoes into a large 6-quart pot (they need room to move). Add enough cold water to cover the potatoes by about two inches.
Place the pot over high heat and bring the water to a boil. Add 1 tbsp kosher salt, then reduce heat to medium-high. Boil until the potatoes are tender and can be easily pierced with the tip of a knife, 8-10 minutes.
While the potatoes are cooking, make the vinaigrette. Combine the red wine vinegar, lemon juice, lemon zest, and minced garlic in a small bowl. Drizzle in the olive oil and whisk until emulsified.
Drain the potatoes, shake to release as much water as possible, then place the potatoes back into the hot pot. The heat from the pot will help any residual water dissolve.
Pour the vinaigrette over the potatoes. Add the pepper, parsley, and chives, and toss to coat. Taste for seasoning and add additional salt or pepper as needed. Marinate at room temperature for at least 1 hour, and up to 4. Serve at room temperature.
Leftovers can be stored in the fridge for up to 5 days. Bring to room temperature before serving, or reheat a small portion in the microwave for 30 seconds to remove the chill. |
This recipe for Italian Potato Salad is from