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Mediterranean Potato Salad

Carla Hall
Servings: 6
1 to 30 min

Balsamic Potato Salad

  • Ingredients
  • step-by-step directions
Mediterranean Potato Salad
  • 2 pounds Red Skinned Potatoes (cut into about 1-inch pieces)
  • 3 ribs Celery (diced)
  • 1 small Red Onion (sliced)
  • 3 tablespoons Capers
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • Salt and freshly Ground Pepper
  • 1/2 tablespoon Whole Grain Mustard
  • 1/4 cup Flat Leaf Parsley (leaves only; chopped)
  • In 4-quart saucepan, place potatoes, 1 teaspoon salt and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes, until potatoes are fork-tender. Drain; cool slightly.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, and mustard with a pinch of salt and freshly ground pepper.
  • Toss together remaining ingredients in a large bowl, and toss with dressing to coat.
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