Ingrédients pour Tangy Italian Red Potato Salad
- 1 1/2 lbs red potatoes
- 1/2 cup finely chopped red onion
- 1/2 cup chopped celery
- Dressing made from 1/4 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Not included in recipe
- 1/2 teaspoon dried oregano
- 4 large hard-boiled eggs, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
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Comment préparer Tangy Italian Red Potato Salad
- Wash and quarter 1 pound of red potatoes. In a medium pot, combine potatoes with enough salted water to cover by about an inch.
- Bring the water to a boil over high heat. Once boiling, reduce heat to medium and cook for 8-10 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes in a colander and rinse under cold water until completely cooled. Set aside.
- While potatoes are cooking, hard-boil 4 large eggs. Once cooked, peel and chop the eggs.
- In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1/2 cup finely chopped red onion and 1/4 cup chopped fresh parsley to the dressing. Whisk to combine.
- Add the cooled potatoes and chopped eggs to the bowl. Gently toss to coat evenly with the dressing.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
15g
Fat
9g
Carbs
7g
