Potato Salad

Ingredients2 pounds new potatoes cut into quarters1 cup Florida red cabbage, chopped1/2 cup Florida radishes, sliced2 tablespoons cider vinegar1/2 teaspoon salt2 teaspoons Dijon mustard3 tablespoons olive oil1 tablespoon green onions, minced2 tablespoons Florida parsley, mincedblack pepper to tastePreparation

  1. Place potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt and bring to a boil. Reduce the heat to medium and cook until the potatoes are almost tender. Drain and let cool. Cut potatoes into 1-inch cubes and place in a bowl.
  2. In a small mixing bowl, whisk together the vinegar, salt and mustard. Add the olive oil, whisking constantly. Add the radishes and the onions.
  3. Pour mixture over warm potatoes and toss. Just before serving stir in cabbage, parsley and pepper.

Yield8 servings

 

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