Fingerling Potato Salad with Cream y Oregano Viniagrette

Name: Fingerling Potato Salad with Cream y Oregano Viniagrette
Ingredients: 4 C Fingerling Potatoes, washed and halved into about ¾ inch pieces (some of the potatoes are very small and don’t need cutting, others are a bit too large and may need to be quartered.); 3 large celery stalks, angle cut; ¼ white onions diced small; 3 garlic cloves, minced; ½ T fresh thyme minced; ¼ C fresh lemon juice; ¼ C sunflower oil; 1 dollop Duke’s mayonnaise; ¼ t salt; ¼ t pepper; 2 T sugar (white refined); ½ T cinnamon pear balsamic vinegar (from Olive This! In Charlotte NC); ½ T minced fresh oregano leaves

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Ingredients: 4 C Fingerling Potatoes, washed and halved into about ¾ inch pieces (some of the potatoes are very small and don’t need cutting, others are a bit

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Ingredients

4 C Fingerling Potatoes, washed and halved into about ¾ inch pieces (some of the potatoes are very small and don’t need cutting, others are a bit too large and may need to be quartered.)
3 large celery stalks, angle cut
¼ white onions diced small
3 garlic cloves, minced
½ T fresh thyme minced
¼ C fresh lemon juice
¼ C sunflower oil
1 dollop Duke’s mayonnaise
¼ t salt
¼ t pepper
2 T sugar (white refined)
½ T cinnamon pear balsamic vinegar (from Olive This! In Charlotte NC)
½ T minced fresh oregano leaves