Ingredients
1 1/2 red or Yukon gold potatoes
1/2 extra virgin olive oil
3 apple cider vinegar
2 Dijon or stoneground mustard
1 raw honey
1/2 freshly ground black pepper
3/4 sea salt
1/3 fresh parsley leaves finely chopped
1/4 onion, green, red, or white - you pick! finely chopped
Directions
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Scrub the potatoes and cut them into 1-inch cubes, leaving the skin on.
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Boil or steam the potatoes until they are tender but not mushy. Then, drain off the water and transfer the potatoes to a large mixing bowl.
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In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper until the dressing is well combined.
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Add the dressing mixture, parsley, and onion to the cooked potatoes. Toss everything together to combine. Season the salad with additional salt and pepper if needed, and then place it in the refrigerator until it's well-chilled.
- Tags
- Sides Vegetables Vegetarian
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