Virgin Potato Salad

Virgin Potato Salad

This recipe is great for large gatherings! It makes over 30 servings and is a perfect side dish for summer BBQs, and delicious with many different meat and fish main dishes. This light, flavorful recipe is much healthier than traditional potato salad.

Boil about 15 large (or 20) small potatoes. When cool, peel and slice into small cubes. In a (separate) large bowl, combine the following ingredients:

3 large onions sliced into long, thin pieces
2 1/2 cups extra virgin olive oil
2 cups vinegar
1 tbsp. raw sugar
1 tbsp. powdered garlic
1/2 tbsp. ground black pepper
2 tbsp.sea salt
2 tbsp. capers
2 cans pitted black olives
Fresh parsley for decoration 

Add potatoes to dressing, mix well, and refrigerate.


Cooking and Kids 2398


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