RED SKIN POTATO & VEGETABLE SALAD

This potato salad travels well on picnics. Just pack into tight resealable plastic containers.
10m
PREP TIME
15m
COOK TIME
9
INGREDIENTS

Servings: 8

Ingredients

  • Step1
  • 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.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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