Red Potato and Herbs Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 lb. baby red potatoes | Washed and trimmed |
| 3 tablespoons unseasoned rice vinegar | |
| 3 medium green onions | Washed, trimmed and thinly sliced |
| 1 celery stalk | Washed , trimmed and minced |
| 2 tablespoons chopped parsley | |
| ¼ cup fresh basil or 2 tablespoon dried basil | Washed and chopped |
| 2 tablespoons chopped fresh dill or 1 teaspoon dried dill | |
| 1 ½ teaspoons finely grated lemon peel | Wash, zest and juice |
| 1 teaspoon lemon juice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring potatoes to boil in large pot of water. | |
| 2 | Reduce heat to medium-low and simmer until potatoes are tender about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes. Cut potatoes into ¾ inch pieces. | |
| 3 | Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper. Add all remaining ingredients; toss. | |
| 4 | Season with salt and pepper. Can be made 8 hours ahead of serving time. Cover and chill. |
Posted in Side Dish, Starch Side Recipes
