Carla Hall's Mediterranean Potato Salad

By SandyC

Ingredients

• 2 pounds Red Skinned Potatoes (cut into about 1-inch pieces)
• 3 ribs Celery (diced)
• 1 small Red Onion (sliced)
• 3 tablespoons Capers
• 1/4 cup Extra Virgin Olive Oil
• 3 tablespoons Balsamic Vinegar
• Salt and freshly Ground Pepper
• 1/2 tablespoon Whole Grain Mustard
• 1/4 cup Flat Leaf Parsley (leaves only; chopped)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 2 pounds Red Skinned Potatoes (cut into about 1-inch pieces)
Salt and freshly Ground Pepper

instructions In 4-quart saucepan, place potatoes, 1 teaspoon salt and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes, until potatoes are fork-tender. Drain; cool slightly.

step 2

ingredients 1/4 cup Extra Virgin Olive Oil
3 tablespoons Balsamic Vinegar
1/2 tablespoon Whole Grain Mustard

instructions In a small bowl, whisk together the olive oil, balsamic vinegar, and mustard with a pinch of salt and freshly ground pepper.

step 3

ingredients 3 ribs Celery (diced)
1 small Red Onion (sliced)
3 tablespoons Capers
1/4 cup Flat Leaf Parsley (leaves only; chopped)

instructions Toss together remaining ingredients in a large bowl, and toss with dressing to coat.