Tuesday, August 6, 2013
I'm Back with an Oil and Vinegar Potato Salad Recipe
As a quick update, I am doing well with my new knee. It has been almost 3 months since my surgery and I am walking so much better. I have awhile before I'll be back to normal, but I'm getting there. I'm more interested in cooking again, so more recipes are on the way! Thanks for all the well wishes and prayers that you have sent my way!
Now, here's the recipe.
Adapted from here
1 1/2 pounds new, small red potatoes, scrubbed and diced
1/4 cup red wine vinegar
1/3 cup olive oil
1/2 cup sliced green onions, or 1/2 of a small red onion diced
1 teaspoon sugar
2 tablespoons chopped fresh Italian parsley
2-3 teaspoons of mustard, if desired- I used 2 teas.
Add diced new potatoes to a pot; cover with cold water and bring to a boil. Reduce heat and simmer until potatoes are just tender, (mine took about 5-10 minutes depending on how small you dice them).
Boil potatoes only until they are just tender. Drain them well, and spread the potatoes out on a baking sheet to cool. (I usually place them in the fridge to hurry up the cooling.)
Put cooled potatoes into a bowl with the diced onions. Mix the dressing ingredients together and pour over the potatoes and onions. Stir gently; serve immediately, or refrigerate for later. So easy and yummy - enjoy!