Categories: Sides
Ingredients
- Potato Salad
- 3 pounds of red skin potatoes, diced
- 1/4 cup small diced red peppers
- 1/4 cup small diced celery
- 1/4 cup small diced yellow onion
- 1 tablespoon dried parsley flakes
- To taste salt
- To taste pepper
- 1 cup white balsamic dressing
- White Balsamic Dressing
- 1/4 cup white balsamic vinegar
- 2 tablespoons chopped garlic
- 2 tablespoons honey
- 3/4 cup of olive oil
Directions
- Potato Salad
- In a large pot, add potatoes, and then add enough water to cover
- the potatoes. Add a pinch of salt. Boil until potatoes are fork tender
- about 18 – 20 minutes.
- When the potatoes are cool. Dice the potatoes and small dice the
- rest of the vegetables.
- Put all potatoes and vegetables in a large bowl. Season with
- parsley, salt and pepper. Add dressing and toss all together.
- Refrigerate at least one hour.
- White Balsamic Dressing
- In a small bowl, add white balsamic vinegar, garlic and honey.
- Using a whisk, blend well.
- Slowly add the olive oil until well blended.