• 5 large potatoes, peeled and chopped (use a Russet or Idaho potato)
• 2 cloves garlic minced
• 2/3 cup EVO
• ½ cup white wine vinegar
• 1/3 cup chopped fresh parsley (you can substitute cilantro)
• Finely chopped scallions – optional

Bring a large pot of water to boil.  Add potatoes and cook until tender, but still firm, about 15 minutes.  Drain, cool and chop.  I actually chop mine before I boil them.  They cook quicker.  In a large bowl, mix garlic, olive oil, vinegar and parsley/cilantro.  Add potatoes and toss to evenly coat.  Cover and refrigerate overnight.