Tuscan Potato Salad Recipe

Tuscan Potato Salad Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
6 medium: Potatoes, cooked, peeled, sliced in thick slices
2 tbsp: Olive oil,
1 large: Or 2 small garlic cloves, very finely chopped
1 tbsp: Balsamic vinegar,
2 tbsp: Finely chopped fresh parsley,
2 tbsp: Finely chopped fresh chives,
1/4 tsp: Salt,
1/4 tsp: Freshly ground pepper,

Directions:

Combine all ingredients; toss lightly. Allow to stand about 1/2 hour
to blend flavors before serving at room temperature.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherds Garden Seeds" catalog. Pg. 36. Posted by Cathy Harned.


Source from luhu.jp