Potato Salad
2020 FabiosaMedia Verified All rights reserved
Cooking with Quinner
2020 FabiosaMedia Verified All rights reserved
Recipe Name: Traditional Potato Salad
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- prep time: 30 minutes
- cook time: Boil potatoes 10-15 minutes until soft
- Servings: 4 1. Ingredients:
- 4-5 yukon gold potatoes peeled and cut into 1/2 inch pieces
- 1/4 red onion minced finely
- 2 celery stalks minced finely
- 1 lemon squeezed and zested
- 1/2 to 3/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2-3 dill pickles chopped up finely
- sea salt & crushed pepper
- Chopped Italian parsley to garnish
Instructions:
- Kids Prep: Cut the celery with kid safe knife or butter knife. Zest lemon and help to squeeze into bowl. Help with pouring olive oil and Dijon into bowl for dressing. Whisk together salad dressing ingredients - lemon, oil, Dijon salt, pepper.
- Adult Prep: Peel potatoes. Cut into small pieces. Boil for 10-15 minutes until soft. Layer all vegies in bowl and fold into dressing. Make sure all of salad is covered. Depending on size of potatoes or how well they soak up dressing, you may need to whisk up additional to pour in. Garnish with herbs.
Wine Pairing: California Fume Blanc
- Notes: Salad is best if left to marinate in dressing for a few hours.I love warm potato salad with grilled barbecue chicken. Can hold in refridgerator for up to a few days. Great on salad greens for lunch or as a side for dinner.
