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New Potato Salad

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3 star  Avg. rating 3 from 2 votes.

Recipe Information

Category: Side Dishes
# of Servings: 8
Recipe Created By: Linda Marienhoff Coss


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Ingredients

2 lbs red-skinned new potatoes
4 green onions, trimmed and cut into thin slices
3 Tbsp apple cider vinegar
1/2 cup olive oil
1 tsp Dijon mustard
to taste garlic salt
to taste ground black pepper

Directions

Place potatoes in 4-quart pot and cover with water by about 1/2 inch; add a pinch of salt to water in pot. Bring to a boil, then cover and reduce heat to simmer. Simmer for about 25 minutes or until a knife easily pierces the center of the largest potato. Drain in colander.

When potatoes have cooled slightly, cut into approximately ¾-inch chunks (if you used tiny potatoes you may not need to cut them). Put cut potatoes in large serving bowl. Add green onions.

To prepare vinaigrette, stir together apple cider vinegar, olive oil,Dijon, garlic salt, and pepper until well blended. Pour vinaigrette over potato mixture and gently toss to coat. Serve either at room temperature or cold. Can be prepared one day ahead of serving.

Notes

Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com

Substitutions



 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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Comments(1)

Kathy P - KFA Admin Team 6/6/2015 7:54:22 PM

I'm glad you were able to tweak things to suit your taste.

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