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oil and vinegar potatoe salad

(1 rating)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

This salad is great served a little warm or at room temperature which makes it a great addition to the lunch box and picnic basket since their is no mayonnaise to spoil it will keep nice for travel.

►
(1 rating)
yield 6 servings
prep time 15 Min
cook time 15 Min

Ingredients For oil and vinegar potatoe salad

  • 16 sm
    new red potatoes
  • coarse sea salt
  • 1
    red bell pepper, chopped
  • 1/2 md
    red onion, chopped
  • 1/4 c
    chopped fresh mint
  • 1/4 c
    chopped fresh flat-leaf parsley
  • 3 Tbsp
    red wine vinegar
  • 1/3 c
    olive oil, extra virgin
  • salt and fresh ground black pepper to taste

How To Make oil and vinegar potatoe salad

  • 1
    Put red potatoes in a pot, cover with water, replace lid, and bring to a boil over medium high heat. Then add a liberal amount of coarse salt.
  • 2
    steam beans to crisp tender while the potatoes are cooking, about 5 minutes. cold shock the beans when they reach the desired doneness.
  • 3
    When potatoes are tender, about 12 minutes, remove from heat, drain and cold shock them until just cool enough to handle. Coarsely chop and return them to the warm pot. Add bell pepper, onion, mint, parsley, and vinegar. Add oil and stir the potatoes until they mash up a bit and the salad has a spoonable consistency. Season with salt and pepper, to taste and transfer to a serving bowl.
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