Baby Potato Salad
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Baby Potato Salad
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A simple and fresh potato salad that makes a great side dish.
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Ingredients
- 1.5 pounds potato baby; leave skins on
- 3/4 cup mayonnaise
- 20 mint finely chopped, leaves
- 1 tablespoon chives chopped
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons rice vinegar
- 1 clove garlic minced
- salt to taste
- black pepper to taste
- parsley chopped (optional)
Instructions
- Boil potatoes for about 15 minutes, until cooked.
- Chop mint and chives.
- Combine mayo, mustard, vinegar, garlic, mint, and chives. Refrigerate mixture.
- When potatoes are cooked, drain them and cut them in half. Let cool for at least 15 minutes.
- Once potatoes are cool, season them with salt & pepper and toss with mayo mixture.
- Sprinkle with chopped parsley, if desired.
- Serve immediately or store potato salad in the fridge until ready to eat.
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