oil and vinegar potatoe salad
(1 RATING)
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.
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prep time
15 Min
cook time
15 Min
method
---
yield
6 servings
Ingredients
- 16 small new red potatoes
- - coarse sea salt
- 1 - red bell pepper, chopped
- 1/2 medium red onion, chopped
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil, extra virgin
- - salt and fresh ground black pepper to taste
How To Make oil and vinegar potatoe salad
-
Step 1Put 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.
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Step 2steam beans to crisp tender while the potatoes are cooking, about 5 minutes. cold shock the beans when they reach the desired doneness.
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Step 3When 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Potato Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#red
Keyword:
#vinegar
Keyword:
#Vegan
Keyword:
#oil
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