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Spring Potato Salad

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“This potato salad has a bit of a kick to it from the dry mustard. Easy, light and delicious. I serve this with Roasted Green beans for an all vegan menu. Cut the potatoes to your liking or, if small enough leave whole. I soak the scallions in cold water as they are a bit strong for me.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook new potatoes in boiling salted water to cover for 15-20 minutes.
  2. Peel .
  3. Toss warm potatoes with scallions.
  4. Combine olive oil with rest of ingredients.
  5. Pour over potatoes and toss.
  6. Serve warm.

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