Tossed in a fresh dressing of olive oil, vinegar, salt and pepper, this Potato Salad is so light and refreshing, but also a great carb to have on the side. Perfect to pair with just about anything, but especially good as a BBQ side dish.
1.5kgpotato (skin on)Potatoes should be evenly sized, if uneven cut larger potatoes down
2teaspoonssalt
1smallred onion, finely sliced
1/2cupolive oil
1tablespoonwhite vinegar
1clovegarlic, finely minced
1/2 teaspoonwhite pepper
Instructions
Place potatoes into large saucepan, fill with cold water and add 1 teaspoon salt. Ensure potatoes are completely submerged in water. Bring to the boil, then partially cover pot with lid and simmer for about 30 minutes or until potatoes can easily be pierced with fork.
While potatoes are cooking, peel and finely slice red onion and set aside. Then make dressing by combining oil, vinegar, garlic, remaining salt and pepper. Whisk with fork to thoroughly combine. Set aside.
Once potatoes are cooked, remove from heat, drain water, peel and cut into thick, rough slices while still hot (with gloves on). Return sliced potatoes to dry saucepan. Add onion and dressing and gently mix through. Cover saucepan with lid and allow dressing to infuse for about 30 minutes while potatoes are hot.