Potato Salad with Pickles and Parsley

(from scorpiohoney’s recipe box)

Categories: Side Salads

Ingredients

  • 1 1/2 lb small new potatoes
  • 1 tsp plus 1/4 tsp salt
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1/4 tsp pepper
  • 1/2 small red onion, thinly sliced
  • 2 dill pickles, cut into thin half-moons
  • 1/2 cup fresh parsley

Directions

  1. Boil potatoes whole, in cold water to cover; add 1 tsp salt and simmer until tender, 15 to 18 minutes. Drain; run under cold water to cool. Cut into quarters. Whisk together olive oil, red wine vinegar, Dijon mustard, and 1/4 tsp each salt and pepper. Toss with the potatoes and red onion. Fold in dill pickles and 1/2 cup parsley.

Email to a friend | Print this recipe | Back