The acidity of this recipe helps it keep and makes for a great picnic dish.
Courtesy of Brad Smoliak of KITCHEN.
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ingredients
Little Potato Salad
2
lb(s) little potatoes, red or white
1
Tbsp vinegar
kosher salt
Dressing
2
Tbsp sherry vinegar (or any vinegar other than plain white)
2
Tbsp grainy mustard
2
Tbsp olive oil
¼
cup parsley, roughly chopped
kosher salt and cracked black pepper
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directions
Step 1
Place the potatoes in a sauce pan. Add vinegar and cover with cold water. Bring to a boil, turn down to simmer and cook for 15- 20 minutes, or until fork tender.
Step 2
Cool until you are able to handle.
Step 3
Once the potatoes have cooled to warm, cut them in half and toss with the vinegar.
Step 4
Add the rest of the ingredients, adjusting seasonings. Can be served hot, room temperature, or cold.