Italian Potato Salad

What’s nice about this version of Italian potato salad is it’s not heat sensitive, no mayo to worry about in the summer heat.

Recipe Ingredients:
5 large red potatoes, skin left on
1/4 cup extra virgin olive oil
2 TBLS chopped parsley
1 TSP Basil cut thin
1/4 of a red onion sliced thin
2-3 TBLS white champagne vinegar
salt & pepper to taste

Recipe Directions:
Boil potatoes until fork tender but not mushy. Cool and cut into slices or 1 inch cubes. Add all other ingredients and mix. Serve at room temperature.