The Best Potato Salad

 

The first time I made this was one year ago. Our oldest son was having a party at his apartment where they also have use of the roof. We were invited – unusual for parents! I brought a quadrupled recipe of this along with a rhubarb upside down cake. Both were huge hits!! This potato salad recipe is unusual, surprising and so very tasty. You will love it!

What you will need

3 tablespoons extra-virgin olive oil

4 garlic cloves, thinly sliced

1 1/2 pounds baby Yukon Gold potatoes, scrubbed and halved

3/4 pound cipollini onions, peeled (drop in boiling water for 1-2 minutes to make this easier)

1/8 teaspoon red-pepper flakes

1 cup homemade or store-bought low-sodium chicken stock

Coarse salt and freshly ground pepper

1 tablespoon plus 1 teaspoon white-wine vinegar

1/2 cup picholine olives, pitted (2 1/2 ounces)

1 small fennel bulb, very thinly sliced (use a mandoline)

1/2 cup fresh flat-leaf parsley

1 ounce Parmesan cheese, shaved (1 cup)

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