NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Potato Salad

4 medium red potatoes,
steamed and sliced (15-20 minutes)
1/4 c. chopped fresh parsley
2 T. chopped fresh basil
1/2 c. diced onion
2 T. prepared mustard
1/2 c. apple cider vinegar
1/4 c. extra virgin olive oil
1 T. chopped fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Combine all ingredients in a medium sized bowl. Toss and serve at room temperature.

Lesa Moomaw - Edinburg, VA


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