1 cup bread and butter pickle relish or chopped bread and butter pickles
1 1/2 cups finely chopped flat leaf parsley
1 1/2 cups finely chopped chives
Kosher salt
Dressing
1 cup plus 2 Tablespoons extra virgin olive oil
1 cup plus 2 Tablespoons red wine vinegar
1 1/2 cups thinly sliced red onion
3 Tablespoons minced garlic
2 Tablespoons kosher salt
1 Tablespoon granulated garlic
3/4 teaspoon white pepper
Preparation
Simmer the potatoes in salted water to cover until tender, about 15 minutes, depending on their size.
Meanwhile combine the dressing ingredients and let sit while the potatoes cook.
Drain the potatoes, and when cool enough to handle, but still warm, leaving the skins on, cut into 1/2-to-3/4-inch dice. Gently toss with the vinaigrette and then fold in the remaining ingredients. Season to taste with salt.
The salad can be served at this point or refrigerated, but best if served at room temperature.
Serving Suggestions: Serve a generous cup portion alongside a short rib or 1/2 cup as part of a large entrée salad like the Shrimp Louie Salad.
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.
Atlanta Mom 3 years ago
Bright and delicious