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Picnic Potato Salad
Serves 8 to 10 |
Potato salad is a must-have BBQ!
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Ingredients:
| 4 lb. 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:
- 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: | Potato, Vegetable |
| Course: | Side |
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