I love a nice creamy potato salad as much as the next person, however for a fresher and even more flavoursome change, try my spin on the Italian Potato Salad.
2 Medium Ruby Lou Potatoes per person (peeled and cut into bite sized pieces)
1/2 cup fresh flat leaved parsley (finely chopped)
1/2 garlic clove per person (crushed)
Finely sliced shallot
Extra Virgin Olive Oil
Boil potatoes in a pan of salted water until they are tender.
Drain potatoes and briefly return to empty pan to dry.
Whisk together olive oil, salt, pepper, garlic and parsley.
Toss potatoes and sliced shallot with the dressing.
Allow to cool to room temperature.