A light, and delicious potato salad...olive oil based, so it's perfect for a summer barbecue! Boil potatoes for about 25 minutes. Drain, cool, and slice potatoes. In large bowl, combine Italiano, Champagne, and parsley. Add potatoes and toss to coat. Salt and pepper as desired. Buon appetito, Mario and his mother, Marie 8 large red potatoes 2/3 cup Italiano Extra Virgin Olive Oil or Favorite EVOO from The Olive Tap 1/2 cup Champagne Vinegar from The Olive Tap 1/3 cup chopped fresh parsley Salt and pepper to taste
