Spring Potato Salad
"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
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 lbs new potatoes
- 1⁄4 cup sliced scallion
- 1⁄4 chopped parsley
- 1⁄4 cup olive oil
- 2 tablespoons white vinegar
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon dry mustard
- 1 garlic clove, minced
directions
- Cook new potatoes in boiling salted water to cover for 15-20 minutes.
- Peel .
- Toss warm potatoes with scallions.
- Combine olive oil with rest of ingredients.
- Pour over potatoes and toss.
- Serve warm.
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Reviews
-
With one exception (I didn't peel the potatoes ~ We like the extra nutrients in that part of the potato.), your recipe was followed & the salad was wonderful! I usually like my potato salad cold, & that's how it was the 2nd time around, but it was delightful as made, served warm, too! A very nice change from the usual potato salad! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
RECIPE SUBMITTED BY
Bellablue
United States
