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Potato salad
14 small new red potatoes

6 Tbsp/90 mL chopped green onions

4 Tbsp/60 mL finely chopped red onion

3 Tbsp/45 mL chopped fresh parsley

2 tsp/10 mL dried dill

1 large red bell pepper, seeded and chopped

3/4 cup/175 mL olive oil

1/3 cup/75 mL red wine vinegar

1 clove garlic, crushed

pepper, to taste


Scrub the potatoes. Boil until just tender. Drain. Cut into halves. Transfer to a large bowl. Cool for 5 minutes.
Add the green onion, red onion, parsley, dill and red pepper to the bowl. Mix gently.
In a small bowl, combine the olive oil, red wine vinegar, garlic and pepper.
Pour enough of this dressing over the potato mixture to coat the potatoes lightly. (You may or may not use all of the dressing.) Toss gently until all of the ingredients are coated.
Chill completely and keep cold.

Preparation Time: Serves:
Recipe Origin: United States
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