Be the first to Refrigerate this potato salad recipe overnight for best flavor.
Ingredients:
- 3 large potatoes, peeled
- 1 large Bermuda onion, sliced thin
- 1/4 cup olive oil
- 3 tablespoons vinegar
- 1 clove garlic, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sugar
- 3 sprigs parsley, minced
Preparation:
Boil potatoes until soft, remove from water, and let cool completely. Slice potatoes into 1/4-inch slices. On a large serving platter, alternate sliced potatoes with sliced onion. In a small bowl, whisk together
oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper. Pour
mixture over potatoes and onions then toss lightly. Season to taste with
additional salt and pepper; refrigerate. For best flavor, refrigerate overnight.
6 to 8 servings.
6 to 8 servings.
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