Marinated Potato Salad with Summer Vegetables

Name: Marinated Potato Salad with Summer Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams asparagus; 1 teaspoons freshly ground black pepper; 158 milliliters diced celery; 158 milliliters diced cucumber; 113 grams green beans; 158 milliliters diced green bell pepper; 2 teaspoons light brown sugar; 59 milliliters rice or malt vinegar; 907 grams 12 small new potatoes (about , unpeeled; 118 milliliters olive oil; 59 milliliters chopped fresh Italian parsley; 237 milliliters diced red onion; 59 milliliters red wine vinegar; 1 teaspoon salt; 1 Tbsp stone-ground mustard

Marinated Potato Salad with Summer Vegetables might be a good recipe to expand your side dish recipe box. One serving contains 154 calories, 2g of protein, and 9g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your The Fourth Of July event. It is a good option if you're following a vegan diet. If you have asparagus, new potatoes, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook potatoes in a Dutch oven in boiling water to cover 15 to 18 minutes or until tender; drain and cool slightly.

Ingredients you will need

Potato

Water

Equipment you will use

Dutch Oven

Cut into bite-size pieces.

Drizzle potatoes with rice vinegar; toss gently.

Ingredients you will need

Rice Vinegar

Potato

Snap off tough ends of asparagus, and discard; cut asparagus and green beans into 1-inch pieces. Cook asparagus and green beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and add to potato mixture.

Ingredients you will need

Green Beans