Loaded with garlic and parsley, this Italian twist on the classic potato salad is Nona's favorite.
Author: Anne Papina
Recipe type: Side
Cuisine: American
Serves: 8-10
Ingredients
7-8 Idaho® russet potatoes
1 tbsp Kosher salt
2 tbsp olive oil
2 tbsp red wine vinegar
½ cup onion, finely diced
1 cup celery hearts, finely diced
3-4 cloves garlic, crushed
½ cup chopped parsley
1 cup mayonnaise
Salt and Pepper to taste*
Instructions
Wash and peel the potatoes, then dice into 1-inch cubes.
Transfer to a large pot along with 1 tablespoon of Kosher salt and just enough water to cover the potatoes. Bring this to a boil over high heat, and cook for about 10 minutes or until the potatoes can be pierced with a fork (but are not falling apart).
Drain the potatoes and rinse with cold water to cool. Transfer to a large mixing bowl.
Toss the potatoes with the olive oil and vinegar first, then add the remaining ingredients, and toss until completely blended.
Chill for a couple of hours before serving.
Notes
*I probably added about ½ tsp to a full teaspoon of kosher salt at the end
Recipe by Webicurean at http://blog.webicurean.com/2014/05/17/nonas-potato-salad-sundaysupper/