Baby Potato Salad
Description
A simple potato salad without mayonnaise!
lemmuh
材料
（4-6 servings）
baby yellow or red potatoes
1 lb
kosher salt (for potato cooking water)
1 teaspoon
shallot (thinly sliced)
1 medium
fresh basil (finely minced)
1 tablespoon
fresh Italian parsley (finely minced)
1 tablespoon
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For the dressing:
extra virgin olive oil
1/4 cup
raw apple cider vinegar
1 tablespoon
country dijon mustard
1/2 tablespoon
fine sea salt
1/2 teaspoon
freshly ground black pepper
1/4 teaspoon
paprika powder
for garnish
作り方
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1
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Gather all the ingredients.
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2
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Put potatoes in a medium pot. Submerge potatoes in water.
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3
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Add 1 tsp salt, bring to a boil then simmer until tender.
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4
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Transfer the potatoes to a colander, then drain well.
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5
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If the potatoes are cool enough to handle, cut them in half.
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6
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Place all the potatoes and shallots in a large mixing bowl.
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7
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In a small bowl, whisk all the dressing ingredients.
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8
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Drizzle the dressing over the potatoes, and mix gently.
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9
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Add basil and parsley then mix once more.
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10
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Taste, adjust with salt and pepper as needed.
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11
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Serve warm or chilly in a fridge at least 1 hour.
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コツ・ポイント
Do NOT completely cool off the potatoes to let it absorb the dressing when the potatoes are cooling off!
このレシピの生い立ち
A chunky potato salad goes well alongside summer-ish food. And NO mayo makes you less guilty, right?
つくれぽ みんなのつくりましたフォトレポート
lemmuh
