This is a super-easy potato salad recipe that goes well with hamburgers or chicken.
To make this salad, use 1 1/2 lbs of new potatoes (Yukon Gold or Baby Dutch), the small ones.
Boil with the skins on till done, but still firm.
Remove and cool slightly.
Remove the skins and cut the potatoes in half.
Mix a dressing of:
2 Tbs canola or safflower oil
2 Tbs white wine vinegar
Salt and pepper
1 bunch of parsley finely chopped (about 1 cup loose, stems removed)
Pour the dressing over the potatoes while still warm.
Toss in a bowl and serve cold or at room temperature.
Mix up more dressing if needed.
Serve with chicken, sausages or any summer barbecue meats.
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