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Summer Potato Salad

Healthycooking's picture
Ingredients
  Boiling potatoes 3 Pound
  Fresh parsley 1⁄3 Cup (5.33 tbs), minced
  Dried thyme 1 Teaspoon
  White wine vinegar 6 Tablespoon
  Lemon juice 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Olive oil 6 Tablespoon
  Onions/Celery 3⁄4 Cup (12 tbs), thinly sliced
Directions

MAKING
1) If preferred, scrub the potatoes and peel them.
2) In a 4-quart saucepan, put the potatoes and cover them with cold water.
3) Bring the potatoes to a boil and then cook for about 20 minutes or till the potatoes are easily pierced when tested with a skewer. They should not be mushy.
4) Drain the potatoes and wash them with cold water. Slice thinly.
5) With the parsley and thyme, gently toss the potato slices.
6) Whisk together the mustard, juice and garlic in a medium bowl. Add the oil slowly and whisk.
7) Pour the dressing all over the potatoes and lightly toss to coat evenly.
8) Add the celery or onions and toss properly.

SERVING
9) Serve chilled or a room temperature, as preferred.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
12

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