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Hank's Hankerings: Tangy Potato Salad
 

By Hank the Burro

  May 6, 2019 --

May is informally known as the start of picnic season. Country Living has a Tangy Potato Recipe that’s a must try when you want to bring something a little different to the next picnic, or potluck.

INGREDIENTS:

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. Bake in the preheated oven until golden brown, about 30 minutes.

SOURCE: https://www.countryliving.com/food-drinks/a19041163/tangy-potato-salad-recipe/

 

 
 
 
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