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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Potato Salad with Lemon Vinaigrette Recipe

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This recipe for Potato Salad with Lemon Vinaigrette is from The Novak/Horbett Family 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:  
5 lbs new red potatoes
1 small red onion, thinly sliced
1-2 cups chiffonade arugula
2-3 cups frozen green peas, thawed
1-2 cups grated parmesan

Lemon Vinaigrette:
1 cup olive oil
¾ cup thinly sliced fresh chives
¾ cup lemon juice
6 tbsp grated lemon peel
3 tbsp Dijon mustard
1 tbsp minced garlic
½ tsp kosher salt
¾ tsp pepper
Directions:
Directions:
Scrub and cube potatoes, then cook in salted water. Drain.
Layer the arugula leaves and roll up; thinly slice across the roll. Separate strips.

Combine the potatoes and vinaigrette. Cover and refrigerate several hours or overnight. Add onion, peas, arugula and cheese. Toss and serve.
Number Of Servings:
Number Of Servings:
Enough for a crowd!

 

 

 

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