This is a light version of the usual mayonnaise-based potato salad. Use a Rafter Eleven medium olive oil and a white balsamic to enhance the flavors of this yummy side dish.
2 Potatoes, (Small Red or Yukon Gold), cut in 3/4 cubes
4 gloves garlic
1 cup celery, diced
1/2 cup red onion, sliced
1/4 cup fresh flat-leaf chopped parsley
3 tablespoons extra-virgin olive oil
1 tablespoon white balsamic
Place potatoes in a large pot and cover with cold water. Lightly salt the water with about 1 teaspoon salt. Bring to a boil, then reduce to a simmer. After about 5 minutes, check the potatoes. You want the potatoes to be tender but still hold their shape. May take 10-20 minutes, depending on the size.
Drain and cool the potatoes, then peel and cut into bite-size chunks. Place potatoes, garlic, celery, onion and parsley into a large bowl and stir gently.
In a small bowl, combine the extra virgin olive oil and the white balsamic vinegar and whisk together. Add the mixture to the other ingredients and mix well. Add salt and pepper to taste.