Savory Potato Salad

Name: Savory Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters packed arugula leaves, coarsely chopped; 2 stalks celery, minced; 2 teaspoons Dijon mustard; 1 Zest of lemon; 237 milliliters mayonnaise; 59 milliliters packed parsley leaves, coarsely chopped; 8 servings Pepper; 2 Tbsps minced red onion; 1 kilograms red potatoes, scrubbed; 59 milliliters red wine vinegar; 28 grams packet vegetable soup mix

Savory Potato Salad is a gluten free, dairy free, whole 30, and vegetarian side dish. This recipe makes 8 servings with 318 calories, 4g of protein, and 21g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up pepper, potatoes, onion, and a few other things to make it today.

Instructions

Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Dutch Oven

Knife

Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.

Ingredients you will need

Potato

Soup Mix