This is not your mother's mayo-heavy potato salad. A delicious, lighter version for your next cookout.
11 ingredients
2 lb Fingerling potatoes
1/2 cup, chopped Onions red raw
2 medium Carrots raw
3 stalk, medium (7-1/2" - 8" long) Celery raw
1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers sweet green raw
2 cup cherry tomatoes Tomatoes cherry raw
1/4 cup Parsley fresh or raw herb
3/4 cup Olive or extra virgin olive oil
3 tbsp Vinegar cider
1/2 tsp Salt
1/2 tsp Pepper black
3 steps
- Boil the red or gold fingerling potatoes until tender. Allow to cool completely. When cool, cube into 1-inch (2.5 cm) bite-size pieces.
- Mince the red onion, grate the carrots, cut the celery into 1/4-inch (0.6 cm) pieces, and mince the green pepper. Cut the cherry tomatoes in half and mince the parsley. Add the fresh vegetables to the potatoes.
- Toss the vegetable mixture with the olive oil and vinegar. Add the salt and pepper.
Tips:
You can make this into a meal by adding a large can of drained tuna or 3-4 chopped hard-boiled eggs.
For a nice presentation, serve on a bed of lettuce or fresh spinach.
Enjoy!
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