Oil and Vinegar Potato Salad
A classic potato salad made with tender Yukon Gold potatoes dressed in red wine vinegar and extra-virgin olive oil, complemented with red onions and fresh parsley. This light and tangy version skips the mayonnaise for a more Mediterranean style.
Ingredients
- •1½ pounds Yukon Gold potatoes
- •¼ cup red wine vinegar
- •½ teaspoon sugar
- •½ small red onion
- •¼ cup extra-virgin olive oil
- •2 tablespoons fresh Italian parsley
Cooking Instructions
- 1.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
45 min
- 2.
Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
10 min
- 3.
Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.
20 min
