Oil and Vinegar Potato Salad

Ingredients for Oil and Vinegar Potato Salad

• 675g Yukon Gold potatoes (about 5 medium), unpeeled

• 60ml red wine vinegar

• 1/2 teaspoons sugar

• 1/2 small red onion, very thinly sliced

• 60ml extra-virgin olive oil

• 2 tablespoons chopped fresh Italian parsley

How to make Oil and Vinegar Potato Salad

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.

Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.

Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.