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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!
|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|
- 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|
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