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Picnic Potato Salad

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Serves 8 to 10 | 

Potato salad is a must-have for al fresco dining!

Ingredients:

4 pounds medium-sized new potatoes, cut into 1-inch dice
1/4 cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 cup white wine vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 cup frozen green peas, thawed
1/3 cup minced fresh chives
1/2 cup chopped fresh parsley

Directions:

  1. In a pot of boiling, salted water, cook potatoes for 10 minutes, or until tender; drain. In a large bowl, add olive oil, Dijon mustard, mayonnaise, lemon juice, white wine vinegar, salt and black pepper; whisk until combined. Add potatoes, onion, celery, peas, chives and parsley. Cover with plastic wrap and refrigerate at least 2 hours before serving.
Main Ingredient: Vegetable, Potato
Course: Side
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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