Follow these steps for perfect results
potatoes
cooked, peeled, and sliced
olive oil
garlic
minced
balsamic vinegar
fresh parsley
finely chopped
fresh chives
finely chopped
salt
fresh ground black pepper
Cook and peel the potatoes.
Slice the cooked potatoes.
Mince the garlic clove.
Finely chop the fresh parsley and chives.
In a bowl, combine olive oil, minced garlic, balsamic vinegar, chopped parsley, chopped chives, salt, and pepper.
Gently toss the potatoes with the dressing.
Let the salad stand for 30 minutes at room temperature to allow the flavors to meld before serving.
Expert advice for the best results
For a creamier salad, add a tablespoon of mayonnaise or Greek yogurt.
Add some sun-dried tomatoes for extra flavor.
Everything you need to know before you start
10 minutes
Can be made a day ahead and stored in the refrigerator.
Serve in a bowl or on a platter, garnished with extra fresh herbs.
Serve as a side dish with grilled chicken or fish.
Serve as part of a buffet.
The acidity will complement the vinegar in the salad.
Discover the story behind this recipe
Simple, rustic flavors of the region.
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