Classic Italian Potato Salad (Story)

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[{"selector":"#anim-22951765-4c30-4bbb-a9be-5662c71fa892","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] ⭐️ 24 oz red bliss new potatoes ⭐️ 1 tbsp kosher salt ⭐️ 1.5 tbsp red wine vinegar ⭐️ 1 lemon , juiced and zested ⭐️ 2 cloves garlic , minced ⭐️ 1/4 c extra virgin olive oil ⭐️ 1/2 tsp ground pepper ⭐️ 1 tbsp chopped parsley ⭐️ 1 tsp chopped chives INGREDIENTS

[{"selector":"#anim-8df082d4-abd4-43d7-8c9e-e7460a5b065a","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] ⭐️ Always start potatoes in cold water - the insides will heat with the water, so they'll cook evenly. ⭐️ Salt the water liberally to season the potatoes from the inside out for GREAT flavor. ⭐️ Toss strained potatoes back in the hot pot to dry them. POTATO PRO TIPS

Slice potatoes in half lengthwise, then slice the halves widthwise into "fat" quarters. 1

Cover potatoes with cold water and season with salt. Boil 8-10 minutes, or until bite tender. 2

Whisk vinegar, lemon juice, lemon zest, garlic, and olive oil until smooth. 3

Drain potatoes, return to pot and shake to dry. Add dressing, parsley, and chives. 4

Toss until well combined, then marinate 1 hour at room temperature. 5

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