Avg. rating 4 from 4 votes.Recipe Information
# of Servings: 8
Recipe Created By: Linda Marienhoff Coss
Ingredients
2 lbs red-skinned new potatoes
4 green onions, trimmed and cut into thin slices
3 Tbsp apple cider vinegar
1/2 cup olive oil
1 tsp Dijon mustard
to taste garlic salt
to taste ground black pepper
Directions
Place potatoes in 4-quart pot and cover with water by about 1/2 inch; add a pinch of salt to water in pot. Bring to a boil, then cover and reduce heat to simmer. Simmer for about 25 minutes or until a knife easily pierces the center of the largest potato. Drain in colander.
When potatoes have cooled slightly, cut into approximately ¾-inch chunks (if you used tiny potatoes you may not need to cut them). Put cut potatoes in large serving bowl. Add green onions.
To prepare vinaigrette, stir together apple cider vinegar, olive oil,Dijon, garlic salt, and pepper until well blended. Pour vinaigrette over potato mixture and gently toss to coat. Serve either at room temperature or cold. Can be prepared one day ahead of serving.
Notes
Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com
Substitutions
0
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