Ingredient:
1 bag Small red Potatoes- boiled, cooled, thick sliced
2-3 green onions sliced, white and green
1/4 cup Olive Oil
1/4 cup Kimberley Organic Champagne Vinegar
1 tsp Annie’s Organic Dijon Mustard
Celtic Sea Salt to taste
Pepper to taste
1 tsp Penzey’s Shallot Pepper
Option- Hard Boiled Eggs
Directions:
Boil the potatoes, cool and cut into thick slices
In bowl mix vinegar, Dijon mustard, peppers, and salt
add in oil while whisking to emulsify
Mix in onions and potatoes. If you want you can add sliced hard boiled eggs
Remember to always taste the vinaigrette before mixing in the potatoes. It is easier to adjust at that point. This salad travels well and can be served with pork, chicken, fish, beef or other vegetarian or vegan dishes.
