| STARCHY VEGETABLE |
4-6 SERVINGS
1 ½ lbs red potatoes, cut into 1 1/2 inch cubes
3 tbsp red wine vinegar
⅓ cup extra virgin olive oil
½ cup flat leaf parsley, finely chopped
1 tbsp fresh chives, finely chopped
salt and pepper, to taste
1
Cover potatoes with water, bring to a boil and salt the water. Cook potatoes until just tender, about 15 minutes, then drain and return them to the hot pot.
2
Add vinegar, olive oil, parsley, salt, and pepper to the pot. Toss to coat and transfer to a serving dish. Refrigerate overnight or for a minimum of 2 hours. Sprinkle with 1 tablespoon of fresh chopped chives before serving.
Ingredients
1 ½ lbs red potatoes, cut into 1 1/2 inch cubes
3 tbsp red wine vinegar
⅓ cup extra virgin olive oil
½ cup flat leaf parsley, finely chopped
1 tbsp fresh chives, finely chopped
salt and pepper, to taste