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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Parsleyed Potato Salad Recipe

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This recipe for Parsleyed Potato Salad is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 new potatoes, cooked, sliced thin. While hot season with:
1 tsp. salt, a little pepper. Sprinkle with:
2 - 3 Tbsp. vinegar
6 - 7 Tbsp. olive oil
4 - 6 T stock (4 Tbsp water and 1 1/2 tspn stock)
Chopped parsley
Directions:
Directions:
Let stand at room temperature until most of liquid is absorbed. Serve without chilling.
Personal Notes:
Personal Notes:
We usually used beef stock. In recent years I have become a vegan and so I use a vegetable stock
instead.

 

 

 

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