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    Italian Potato Salad

    submitted by Mark Plescha, Charcoal BYOB

    2000g large diced potatoes 

    300g small diced white onion
    210g white vinegar 
    20g microplaned garlic 
    100g extra virgin olive oil
    15g lemon oil (to finish) 
    20g fresh chopped parsley
    27g salt
    10g ground white pepper
    .3g dried oregano 

    Simmer onion and garlic in extra virgin olive oil till translucent. Remove from heat and reserve. 

    Boil potatoes in water till fork tender (10-12minutes). Drain. Immediately add onion-garlic-oil mixture, salt, white pepper, and vinegar. 

    Stir to combine. Do not over mix or potatoes will become starchy. 

    Allow to cool until room temperature then add parsley, oregano, and lemon oil. 

    Stir to combine. Store in refrigerator for up to five days.