Tuscan Potato Salad

Recipe Ingredients

6 tablespoons	90ml	Potatoes - cooked, peeled (medium) sliced in thick slices
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Or 2 small garlic cloves - minced (large)
1 tablespoon	15ml	Balsamic vinegar
2 tablespoons	30ml	Fresh parsley - finely chopped
2 tablespoons	30ml	Fresh chives - finely chopped
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper

Recipe Instructions

Combine all ingredients; toss lightly.

Allow to stand about 1/2 hour to blend flavors before serving at room temperature.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 36.

Source:
ESSENCE OF EMERIL with Emeril Lagasse

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