 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This bright, fresh potato salad recipe features a tangy vinaigrette made with olive oil, lemon juice and dry mustard. Ingredients:
2 pounds red potatoes, cut into eighths |
1/4 cup olive oil |
3 tablespoons lemon juice |
3/4 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon freshly ground pepper |
3 green onions, thinly sliced |
2 tablespoons chopped fresh parsley |
Directions:
1. Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.
2. Whisk together olive oil and next 4 ingredients in a large bowl. Add warm potatoes, green onions, and parsley; toss to coat. Serve at room temperature or chilled.
|
|