Ingredients:
6 Large Fresh Potatoes
1/2 Cup Of Mantova Italian White Wine Vinegar
1/2 Cup Of Greek Extra Virgin Olive Oil
1 Diced Fresh Red Onion
1/4 Cup Of Chopped Fresh Green Parsley
2 Teaspoons Of Ground Dry Mustard
1/2 Teaspoon Of Kosher Salt
2 Teaspoons Of White Superfine Sugar
1/2 Teaspoon Of Ground White Pepper
Information:
Serving Size 6
229 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
Adam from Edinburgh Scotland sent me this oil and vinegar potato salad recipe. To get the recipe started, first you will want to scrub, peel, and cube your large fresh potatoes. Next place your potato cubes into a boiling pot, then cover them with water and a pinch of salt. Boil the potatoes until they are tender, or until they can pass the fork test. Once done, drain the potatoes and place them in a large salad bowl. You will then want to whisk into the potatoes the white wine vinegar, extra virgin olive oil, diced fresh red onion, chopped fresh green parsley, ground dry mustard, kosher salt, white superfine sugar, and ground white pepper. Once you have a nice distribution of ingredients, you can either immediately serve the salad at room temperature, or what I like to do is chill it for one hour, and then serve it cold with the flavors slightly sharpened. Thanks for checking out Adam's awesome oil and vinegar potato salad recipe, do come back to visit us.
