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  9. justbesplendid: Potato Salad by Katherine Martinelli Ingredients 1 1/2 pounds new potatoes, halved or quartered 1/4 cup extra virgin olive oil 1 tablespoon Dijon mustard Juice of 1 lemon Salt and peper 3/4 cup chopped scallions Instructions Put the potatoes in a pot and cover with cold water. Simmer over medium heat, uncovered, for 20 to 25 minutes, until tender. Drain and allow to cool slightly. Meanwhile, whisk together the olive oil, mustard, and lemon juice in a small bowl. Season with salt and pepper. Put the potatoes in a large bowl and toss with the vinaigrette and chives. Serve immediately or store in an air-tight container in the fridge for up to three days.

    justbesplendid:

    Potato Salad by Katherine Martinelli

    Ingredients
    • 1 1/2 pounds new potatoes, halved or quartered
    • 1/4 cup extra virgin olive oil
    • 1 tablespoon Dijon mustard
    • Juice of 1 lemon
    • Salt and peper
    • 3/4 cup chopped scallions
    Instructions
    1. Put the potatoes in a pot and cover with cold water.
    2. Simmer over medium heat, uncovered, for 20 to 25 minutes, until tender. Drain and allow to cool slightly.
    3. Meanwhile, whisk together the olive oil, mustard, and lemon juice in a small bowl. Season with salt and pepper.
    4. Put the potatoes in a large bowl and toss with the vinaigrette and chives. Serve immediately or store in an air-tight container in the fridge for up to three days.

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