Oil and vinegar potatoe salad

Oil And Vinegar Potatoe Salad Recipe

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Joan Hunt

By
@vegancook

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 servings
Prep:
15 Min
Cook:
15 Min

Ingredients

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  • 16 small
    new red potatoes
  • ·
    coarse sea salt
  • 1
    red bell pepper, chopped
  • 1/2 medium
    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

Step-by-Step

  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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About Oil and vinegar potatoe salad

Course/Dish: Potatoes, Potato Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #red, #vinegar, #Vegan, #oil




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