Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a medium skillet over medium high heat. Add the onions and saute until lightly golden brown. Add the shallot and garlic and cook an additional 1 minute. Remove from the heat and add the vinegar. Pour the mixture over the warm potatoes, add the parsley and stir to combine. Season with salt and pepper.

More from:

Summer Parties

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Ina Garten

Horseradish Potato Salad

Recipe courtesy of Valerie Bertinelli

German Potato Salad

Recipe courtesy of Bobby Flay

Perfect Potato Salad

Recipe courtesy of Ree Drummond

German Potato Salad

Recipe courtesy of Mary Nolan

French Potato Salad

Recipe courtesy of Ina Garten

Roasted Potato Salad with Crispy Rosemary

Recipe courtesy of Alex Guarnaschelli

Greek Salad

Recipe courtesy of Ina Garten

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Latest Stories