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Grand Shire Farm Summertime Potato Salad

Name: Muffelatta
Total time: 20 min
Yield: 12 servings
Ingredients: 2 cup chopped black olives; 2 cup chopped green olives (no pimientos or other stuffings); 1/2 cup chopped red onion; 2 Tbsp Italian seasoning; 8 Tbsp lemon juice; 2 Tbsp horseradish; 2 Tbsp dijon mustard; dash Worchestershire sauce; dash Tabasco sauce; 1/2 cup olive oil (or as needed)

Lori

June 28

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Cuisineside dish/salad

Servings	Prep Time
8-10	40 minutes

Servings	Prep Time
8-10	40 minutes

Grand Shire Farm Summertime Potato Salad

Cuisineside dish/salad

Servings	Prep Time
8-10	40 minutes

Servings	Prep Time
8-10	40 minutes

Ingredients

1 pound each small yukon gold, red, and blue potatoes
4 cups chicken or vegetable stock, optional to boil potatoes, or just use water or a combination of both
3 tablespoons fresh parsely, chopped
3 tablespoons fresh tarragon, chopped
2 tablespoons chopped red onion
1/4 cup chopped orange sweet pepper
2 tablespoons fresh lemon juice
2 cloves minced garlic
1 teaspoon dijon mustard
1-2 teaspoons sea salt
1/2 teaspoon pepper
1/2 cup light olive oil

Servings:

Instructions

Boil the potatoes whole with the skins on for 20-30 minutes or until done. Drain and cool. While potatoes cool chop the parsley, tarragon, onion and pepper. Make the dressing: add the lemon juice, garlic, mustard, salt, pepper and olive oil. stir or shake together and set aside. When potatoes are cool, slice them crosswise into little circles. Stir the herbs and vegetables together and toss with the dressing. Serve immediately or refrigerate until ready to use.

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