Veronica's Potato Salad

Name: Veronica's Potato Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh basil leaves; 454 grams good-quality hot dogs, pierced; 59 milliliters olive oil, plus additional olive oil, if necessary; 59 milliliters chopped fresh Italian parsley leaves; 3 mediums russet potatoes (about 2 1/2 pounds total); 6 servings Salt and freshly ground black pepper

Veronica's Potato Salad is a gluten free, dairy free, fodmap friendly, and whole 30 side dish. This recipe makes 6 servings with 351 calories, 10g of protein, and 20g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. Head to the store and pick up basil leaves, russet potatoes, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Watch how to make this recipe.

Boil the potatoes whole until tender, about 10 minutes.

Ingredients you will need

Potato

Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins.

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Potato

Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces.

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Hot Dogs