Tuscan Potato Salad

Recipe submitted to the original Northern Gardener Cookbook from past MSHS Minnesota Green manager, Vicky Vogels.

potato salad


  • 6 medium potatoes, cooked, peeled and cut into thick slices
  • 2 tablespoons good, fruity olive oil
  • 1 large or 2 small cloves garlic, very finely minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


Prepare potatoes and set aside. Combine all remaining ingredients; toss lightly with potatoes. Let stand for a half-hour to blend flavors before serving at room temperature. Serves 6.