Autumn Potato Salad Recipe

Ingredients

1 1/2 pounds Small, waxy potatoes, well scrubbed and halved or quartered
1/2 pound Baby carrots, well scrubbed and halved or quartered
1/2 pound Parsnips, well scrubbed, and halved
6 Medium shallots, peeled
1/4 cup Extra virgin olive oil
2 Big pinches of sea salt
2 bunches Scallions (green onions), greens topped off, and halved lengthwise
Vinaigrette:
2 tablespoons Red wine vinegar
1 Small shallot, minced
2 teaspoons Whole grain mustard
1/4 teaspoon Fine grain sea salt
1/3 cup Olive oil
1 tablespoon Heavy cream or creme fraiche (optional)
2 cups Cooked wild rice (opt)

Description

Meals Matter Favicon Meals Matter
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