Source: Midwest Living

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Recipe Summary test

prep:
20 mins
cook:
15 mins
cool:
30 mins
total:
65 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan or 4-quart Dutch oven, place unpeeled potatoes and a small amount of lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or just till tender. Drain well; cool slightly. Peel, halve and cut potatoes into 1/4-inch slices.

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  • In a large bowl, place potato slices. Sprinkle with vinegar, 1 teaspoon salt and black pepper; toss lightly to coat. Add green onion, parsley and garlic. Drizzle potato mixture with oil. Toss again lightly to coat. Cover; let stand at room temperature till ready to serve or store in refrigerator. Stir gently before serving. Makes 6 to 8 servings.

Nutrition Facts

1 calories; fat 9g; carbohydrates 28g; insoluble fiber 3g; protein 3g; vitamin a 145.8IU; vitamin c 26mg; sodium 399mg; calcium 20.2mg; iron 1.4mg.
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