Potato salad made with an herbed oil and vinegar dressing – excellent for lunch boxes, picnics, and anyplace you want a lighter salad. But I loved the tangy, light quality of a potato salad dressed in an herb-infused vinaigrette instead.
How to make parsley potato salad recipes!
Place potatoes in a pot of salted, cold water and bring to a boil. Allow boiling for about 20 minutes, until potatoes are fork-tender, and drain.
in a medium bowl, mix the oil, mustard, vinegar, 1/4 teaspoon, and 1/4 teaspoon pepper.
Toss the dressing in the potatoes and in the onions, cilantro, lemon peel, and herbs to combine before serving. Enjoy!
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parsley potato salad
- pot
Equipment
- pot
Ingredients
- 1 pound small red or Yukon gold potatoes
- 1 tablespoon kosher salt
- 1/4 cup packed fresh tender herbs such as parsley, basil, dill,
- 1/2 cup diced red onions
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white vinegar
- 1 teaspoon honey raw preferred
- 2 teaspoons dijon mustard
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1 1/2 teaspoons finely grated lemon peel
Instructions
- Place potatoes in a pot of salted, cold water and bring to a boil. Allow boiling for about 20 minutes, until potatoes are fork-tender, and drain.
- in a medium bowl, mix the oil, mustard, vinegar, 1/4 teaspoon, and 1/4 teaspoon pepper.
- Toss the dressing in the potatoes and in the onions, cilantro, lemon peel, and herbs to combine before serving. Enjoy!
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