Categories: Sides

Ingredients

• Potato Salad
• 3 pounds of red skin potatoes, diced
• 1/4 cup small diced red peppers
• 1/4 cup small diced celery
• 1/4 cup small diced yellow onion
• 1 tablespoon dried parsley flakes
• To taste salt
• To taste pepper
• 1 cup white balsamic dressing
• White Balsamic Dressing
• 1/4 cup white balsamic vinegar
• 2 tablespoons chopped garlic
• 2 tablespoons honey
• 3/4 cup of olive oil

Directions

1. Potato Salad
2. In a large pot, add potatoes, and then add enough water to cover
3. the potatoes. Add a pinch of salt. Boil until potatoes are fork tender
4. about 18 – 20 minutes.
5. When the potatoes are cool. Dice the potatoes and small dice the
6. rest of the vegetables.
7. Put all potatoes and vegetables in a large bowl. Season with
8. parsley, salt and pepper. Add dressing and toss all together.
9. Refrigerate at least one hour.
10. White Balsamic Dressing
11. In a small bowl, add white balsamic vinegar, garlic and honey.
12. Using a whisk, blend well.
13. Slowly add the olive oil until well blended.

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