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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A different sort of no egg potato salad in a delicious vinaigrette dressing. It can easily be made a day ahead, or served hot. Ingredients:
14 small red potatoes, scrubbed |
3 tablespoons fresh parsley, chopped |
2 tablespoons fresh dill |
6 tablespoons chopped green onions |
4 tablespoons red onions, finely chopped |
1 large red pepper, chopped (optional) |
1/3 cup red wine vinegar |
3/4 cup olive oil |
2 teaspoons dijon mustard |
1 clove garlic, crushed |
fresh ground black pepper |
Directions:
1. Boil potatoes in salted water until just tender (about 20 minutes).
2. Drain, cut in halves and let cool 5 minutes.
3. Combine red and green onions, pepper, dill and parsley with potatoes.
4. Whisk vinaigrette ingredients together and toss with potatoes while still warm.
5. Serve hot or cold.
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