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Potato Salad with Parsley

Anne Murphy
Potato salad made with an herbed oil and vinegar dressing - excellent for lunch boxes, picnics, and anyplace you want a lighter salad - and no mayo!
5 from 1 vote
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 2 pounds white potatoes
  • 2 T cider vinegar divided
  • 2-3 T olive oil
  • 2 T finely minced parsley

Instructions
 

  • Cook potatoes in their skins.
  • When cool enough to handle, quarter. Sprinkle 1 T vinegar over them, stir gently to distribute. Let cool completely, marinating in the vinegar.
  • Mix remaining vinegar, 2 T oil, and parsley, let sit to meld.
  • Cut potatoes into bite sized pieces. Toss with the dressing, adding up to another T of oil if you find it is needed. Chill before serving.