- Red Skin Potato Salad
Red Skin Potato Salad
Meal Tags: Dinner, Lunch, Salad, Side
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 6 red potatoes, cut into 1 inch cubes
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 green onions, sliced
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Steam or boil the potatoes until they are fork tender but not mushy. Run them under cold water to stop the cooking process. Transfer them to a large bowl and set them aside.
In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard.
Toss the potatoes with the dressing, green onions, dill, parsley, salt, and pepper.
Serve immediately or store in the refrigerator for up to 5 days.