This potato salad travels well on picnics. Just pack into tight resealable plastic containers.
10m
PREP TIME
15m
COOK TIME
9
INGREDIENTS
This potato salad travels well on picnics. Just pack into tight resealable plastic containers.
10m
PREP TIME
15m
COOK TIME
9
INGREDIENTS
Ingredients 8 Servings
- 1 1/2 pounds small red skin potatoes, quartered
- 1/3 cup Olive oil
- 1/4 cup French's® Spicy Brown Mustard
- 3 tablespoon Lemon juice
- 1/4 teaspoon ground black pepper
- 1 cup celery
- 1 large bell pepper
- 2 green onions, thinly sliced
- 1/4 cup minced parsley
INSTRUCTIONS
- 1 COOK potatoes in boiling, salted water to cover 15 minutes or until tender but firm; rinse with cold water and drain.
- 2 WHISK oil, mustard, lemon juice and black pepper in large bowl. Add potatoes, celery, bell pepper, onion and parsley; toss well to coat evenly. Cover; refrigerate 1 hour before serving.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
