When I made the black eyed bean salad a while back, I mentioned how parsley, onion, lemon, and olive oil make the perfect foundation for almost any salad.
A longer while back, I also made a slightly more elaborate version of a potato salad, using dill and olives, which was great, but not to everybody's picky standards.
This potato salad is much more basic and pleasing to even the pickiest of palates.
Ingredients:
6 cups potato, peeled and 1 inch cubed
1/3 cup lemon juice
1/2 cup olive oil
1 1/2 tsp salt
1 cup chopped parsley
2/3 cup finely chopped onion
Method:
Put the potato in a pot, cover with cold water, and bring to a boil.
Boil for 10-15 minutes until tender to a fork's prick.
Drain from the water and let stand 2-3 minutes in a strainer to evaporate extra water.
Toss the potato while still warm in a bowl with lemon juice, olive oil, and salt.
Set aside to cool.
When cooled, stir in the parsley and onion.
Serve at room temperature.
صحة و عافية
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