Potato Salad
By Micki Brown
1 lb red potatoes
¼ cup red onion, coarsely chopped
1 large carrot, grated
¼ cup parsley, chopped
2 tsp dried minced garlic or 4 cloves, minced
Juice of ½ lemon
⅓ cup extra virgin olive oil
1 tsp black pepper
½ tsp sea salt
1
In a pint-sized mason jar, add the garlic, lemon juice, olive oil, salt and pepper; place the lid on the jar and shake well … set aside.
2
Place potatoes in a large pot of water, cover and bring to a boil
3
Reduce heat and continue boiling until the potatoes are tender, but not mushy … about 20 minutes.
4
Drain the water and let the potatoes cool a bit.
5
When the potatoes have cooled down, add the onion, carrot, and parsley.
6
Stir until ingredients are evenly distributed
7
Add the contents from the mason jar and stir. Serve and enjoy!
8
Note: The recipe can easily be doubled if a larger quantity is desired.
Ingredients
1 lb red potatoes
¼ cup red onion, coarsely chopped
1 large carrot, grated
¼ cup parsley, chopped
2 tsp dried minced garlic or 4 cloves, minced
Juice of ½ lemon
⅓ cup extra virgin olive oil
1 tsp black pepper
½ tsp sea salt