Potato Salad with Pickles & Parsley
By cherwest
Rate this recipe
4/5
(3 Votes)
Ingredients
- 1 1/2 pound(s) small new potatoes (about 16)
- Kosher salt and pepper
- 3 tablespoon(s) olive oil
- 2 tablespoon(s) red wine vinegar
- 2 teaspoon(s) Dijon mustard
- 1/2 small red onion, thinly sliced
- 2 half-sour or dill pickles, cut into thin half-moons (1 cup)
- 1/2 cup(s) fresh flat-leaf parsley, roughly chopped
Details
Preparation
Step 1
Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard and 1/4 tsp each salt and pepper.
Add the potatoes and red onion and toss to coat. Fold in the pickles and parsley.
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