Italian-Style Potato Salad

Number of Servings: 8


1.5kg potatoes, cubed
4 cloves of garlic, minced
2 red onions, finely chopped
480g drained canned artichoke hearts, roughly chopped
200g sliced black olives
2tbsp extra virgin olive oil
4tbsp white vinegar
20g fresh parsely, chopped
salt and ground black pepper to taste

1 Place potatoes in a saucepan, and add water until all pieces are well covered. Add pinch of salt. When it comes to a boil, simmer for 5-10 more minutes on low heat. The potatoes should be just fork-tender, but not over cooked. Have them drained and set aside.

2 In a big mixing bowl, add all other ingredients and toss well. Add potatoes and salt and black pepper. Toss well. Refrigerate for hours before serving.

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