Vinaigrette Potato Salad


1 bag Small red Potatoes- boiled, cooled, thick sliced

2-3 green onions sliced, white and green

1/4 cup Olive Oil

1/4 cup Kimberley Organic Champagne Vinegar

1 tsp Annie’s Organic Dijon Mustard

Celtic Sea Salt to taste

Pepper to taste

1 tsp Penzey’s Shallot Pepper

Option- Hard Boiled Eggs

Boil the potatoes, cool and cut into thick slices

In bowl mix vinegar, Dijon mustard, peppers, and salt

add in oil while whisking to emulsify

Mix in onions and potatoes.  If you want you can add sliced hard boiled eggs

Remember to always taste the vinaigrette before mixing in the potatoes.  It is easier to adjust at that point.  This salad travels well and can be served with pork, chicken, fish, beef or other vegetarian or vegan dishes.

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