Sunday, July 24, 2011

Picnic Potato Salad

1 bag baby red potatoes
handful of cilantro
1/4 cup diced red onion
dollop of dijon mustard
1/4 cup red wine or rice wine vinegar
pepper to taste
green or yellow string beans (optional)
cherry tomatoes, cut in half

Boil the potatoes and allow to cool well before making the salad. Dice the potatoes into bite-sized pieces. Combine the cherry tomatoes, green beans, cilantro, and onion. Pour on the vinegar, and then add in the mayonnaise to taste- I usually put in about 3 tablespoons, but it fluctuates. Finally, a bit of dijon. Allow to sit in the fridge for several hours, or overnight, and taste and adjust flavors as needed prior to serving!! It really changes the longer it sits- the acid will begin to break down the potato, and it is delicious!!!

No comments:

Post a Comment