Tangy Potato Salad
This lightened up potato salad recipe has all the flavor and none of the mayo! Sliced baby potatoes are tossed with a tangy Dijon vinaigrette and sliced green onions - simple and delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1 lb (453g) baby potatoes (any color)
- ⅓ cup (34g) diced green onion
- 2 tablespoons (33g) Dijon mustard
- 2 tablespoons (30g) red wine vinegar
- 1 tablespoon (13g) olive oil
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- Optional garnishes: ⅛ teaspoon (generous pinch) paprika
- ¼ cup chopped parsley
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