INGREDIENTS
YIELDS: 8 SERVINGS
2 1/2 lb. new potatoes
Kosher salt
Freshly ground black pepper
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1/2 c. chopped half- sour pickles, plus 2 tablespoons pickle brine
2 tsp. mustard seeds
2 c. watercress
1/4 c. chopped fresh chives
1/3 c. chopped fresh flat-leaf parsley
DIRECTIONS
Place potatoes in a large pot; cover with cold salted water. Cover and bring to a boil, reduce heat to low, and simmer until tender, 15 to 18 minutes. Cut into halves or quarters, if large.
Meanwhile, whisk together oil, vinegar, Dijon, and pickle brine in a bowl. Season with salt and pepper. Add potatoes, pickles, and mustard seeds, and toss to coat. Fold in watercress, chives, and parsley.
Source: https://www.countryliving.com/food-drinks/a19041163/tangy-potato-salad-recipe/
wow!!! nice food.
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