Dijon Potato Salad With Olives | Michigan Potatoes
A mayo-free spin on the classic potato salad that will have kids cleaning their plates.
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Colander
- Steamtable pan
- Blender
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 5 lbs. yellow Michigan potatoes, raw, 1/4 inch slices, edible portion
- 1 cup Black olives, sliced
- 1/2 cup vegetable oil
- 1/2 cup red wine vinegar
- 2 Tablespoons dijon mustard, prepared
- 1 Tablespoon sugar, granulated
- 2 teaspoons garlic, raw, minced
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 cup parsley, raw, chopped
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