This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Tuscan Potato Salad

x

6 md Potatoes, cooked, peeled

sliced in thick slices 2 tb Olive oil
1 lg Or 2 small garlic cloves
:

very finely chopped 1 tb Balsamic vinegar
2 tb Finely chopped fresh parsley
2 tb Finely chopped fresh chives
1/4 ts Salt
1/4 ts Freshly ground pepper
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 "Shepherd's Garden Seeds" catalog. Pg. 36. Posted by Cathy Harned.

Relevant Articles

Menu