Milanese Gremolata Potato Salad

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Compliments of OV Harvest

1 pound small potatoes or fingerlings – red, white, blue or combo
2 tablespoons Sicilian Lemon White Balsamic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Milanese Gremolata Olive Oil
1 garlic clove, crushed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers

1.  Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer  12 minutes or until tender; drain. Cool slightly. Cut potatoes in half.

2.  Combine balsamic, salt and pepper in a large bowl; slowly add oil, stirring well with a whisk. Stir in garlic; let stand 5 minutes. Stir in parsley and capers.

3.  Add potatoes to balsamic mixture, tossing to coat. Serve at room temperature or slightly chilled.

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