This recipe is very easy. I like it so much better than the Americanized version with mayo. I have eaten it warm, but it is better cold. Serve it as a side dish at a barbeque.
Italian Potato Salad
5 lbs potatoes, peeled, cut into 1-1-/2 inch pieces
Garlic, Four tablespoons of minced garlic - I use more (but then, I'm Italian and love garlic!)
Parsley - Fresh if you have it - Two tablespoons
Salt and Pepper
Boil the potatoes until firm but easily forked (not like a mashed potato boiled potato)
Drain and cool. I usually put mine in a covered container in the fridge for an hour or two.
Add garlic, Parsley, salt and pepper and oil and vinegar and mix up gently. Refrigerate again and you are ready to use it.
Please note that the oil and vinegar like to be mixed up into the potato salad frequently as the flavors really meld better. Feel free to mix up once an hour before serving. I would use as much oil and vinegar as you would if you were making a tossed salad. The potatoes tend to be like pasta and absorb the oil and vinegar into the potatoes. I have used homemade red wine vinegar also and it adds a really nice flavor. I have never tried red wine vinegar from a store, though.