- 5 large potatoes, peeled and chopped
- 2 cloves garlic, minced
- 2/3 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 1/3 cup chopped fresh parsley
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
- Cover and refrigerate overnight.