fresh dill sprigs fresh flat-leaf parsley Kosher Salt olive oil pepper prepared horseradish $ scallions small new potatoes white wine vinegar Salad

Wedding Food Ideas: Scallions & Dill Potato Salad

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Charles Masters
Scallions & Dill Potato Salad
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This flavorful, herb-flecked potato salad doesn't use any mayo, so everyone (vegetarians, vegans, and meat-eaters alike) can enjoy it.
Prep Time
25 minutes
Prep Time
25 minutes
Scallions & Dill Potato Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This flavorful, herb-flecked potato salad doesn't use any mayo, so everyone (vegetarians, vegans, and meat-eaters alike) can enjoy it.
Prep Time
25 minutes
Prep Time
25 minutes
Ingredients
  • 2 ½ lb small new potatoes
  • ¼ cup olive oil
  • ½ cup fresh dill sprigs
  • ½ cup fresh flat-leaf parsley
  • 2 tbsp white wine vinegar
  • 2 tbsp prepared horseradish $
  • 2 scallions
  • pepper
  • Kosher Salt
Servings:
Units:
Instructions
  1. Place potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until tender, 15 to 18 minutes.
  2. Drain and run under cold water to cool. Cut potatoes in half (or quarter if large).
  3. Meanwhile, in a large bowl, whisk together oil, vinegar, horseradish, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add potatoes to bowl and toss to coat. Fold in scallions, dill, and parsley (if using).
Recipe Notes

Make-Ahead Tip: Prepare without the scallions, dill, and parsley and refrigerate for up to 1 day. Fold in the scallions and herbs before serving

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Source: Woman’s Day
Photo: Charles Masters

 

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