Tuscan Potato Salad

Forget everything you know about gloopy, mayo-drenched potato salads. This Tuscan version keeps things clean and bright.

Thick-sliced potatoes get tossed with fruity olive oil, a splash of balsamic vinegar, minced garlic, and a handful of fresh parsley and chives.

Served at room temperature the way they do it in Italy, the flavors actually bloom and deepen as the salad rests.

It’s the kind of side dish that makes grilled chicken or seared fish sing without stealing the spotlight.

Kitchen Tips

• Toss the potatoes while they’re still warm so they absorb the dressing better
• Use a good quality balsamic here since with so few ingredients, each one matters
• Slice potatoes thick so they hold their shape and don’t turn to mush
• Let the salad rest the full 30 minutes before serving for the best flavor