Difference between revisions of "Spring Potato Salad"
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# Combine [[olive oil]] and remaining ingredients. | # Combine [[olive oil]] and remaining ingredients. | ||
# Pour over [[potato]]es and toss. | # Pour over [[potato]]es and toss. | ||
| − | # Serves warm. | + | # Serves warm. |
| + | ==References== | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Potato Salad Recipes]] | [[Category:Potato Salad Recipes]] | ||
Revision as of 08:53, 6 May 2012
Description
Contributed by Catsrecipes Y-Group
- Source: my old recipes
- Serves 6
Ingredients
- 2 lbs small new potatoes
- ½ cup sliced scallions
- ¼ cup chopped fresh parsley
- ¼ cup olive oil
- 2 tbsp vinegar
- ¼ tbsp salt
- 1 garlic clove, minced
Directions
- Wash potatoes and cook in their skin in boiling salted water for 15 minutes or until just tender.
- Peel (or the skin can be left on if desired) and put in a bowl.
- Add scallions, and parsley to potatoes and toss.
- Combine olive oil and remaining ingredients.
- Pour over potatoes and toss.
- Serves warm.
