Got this recipe from my cousin after my mom raved about having it at a picnic recently. We are potato lovers in this house! I make potato salad often, always with mayonnaise. We love it, but, I suppose you could say, the same ole recipe gets old after a while. Sometimes I mix things up a bit with different seasonings, sometime make it with pickles, sometimes with sweet relish and sometimes I throw in some chopped up hard boiled eggs....but the base is always mayo.
I made this new (to me) recipe yesterday and it is gone already (red potatoes are boiling right now for another batch)! I do think, unless you are going to make this for a large gathering, this potato salad is best made in smaller batches. If it is made too far a head of time, the olive oil is going to soak right into the potato pieces. Also, if stored in the fridge for a long time, the oil hardens. I left mine on the kitchen counter after I made it yesterday and served it with dinner several hours later and it was delicious (I did drizzle with more olive oil and gave it a good toss). After dinner, I did store the little bit that was left in the fridge and when I retrieved it for my lunch a few minutes ago, it was a solid "blob." I dished out was was left and popped it in the microwave for a few seconds and it was fine...
I don't have measurements, just ingredients....you can adjust to your liking. It really is super easy!
Bite sized red potato pieces cooked until fork tender, drained and cooled. Set aside.
In bowl that you will serve potato salad in, whisk together olive oil, balsamic vinegar, fresh minced garlic (I used Tastefully Simple Garlic Garlic seasoning, which you can purchase here if you like www.tastefullysimple.com/web/aszymanski).dried or fresh parsley (I used a little of both) and thinly sliced red onion. Add salt and pepper if you'd like.
Add cooled potatoes and carefully toss until coated. Cover and let set for a few hours.
Serve and enjoy!
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