Nicole Ciuppa, RDN
Top 8 Free Summer Potato Salad
1 1/2 cups celery
1 1/2 cups carrots, peeled
1/2 cup yellow onion
4 Tablespoons olive oil
1/2 teaspoon of sea salt
2 Tablespoon dried parsley
6 large red potatoes, peeled
1 teaspoon apple cider vinegar
Wash potatoes and boil on the stove top until tender enough that a fork can pierce through the center. Remove from the heat, drain, and cover with cold water to prevent further cooking. Peel off the potato skins and medium or largely dice the potatoes into cubes.
Finely chop the celery and carrots. Make sure to wash your produce first. Peel and finely chop the yellow onion. Add all ingredients into a large bowl.
Add the salt, olive oil, and apple cider vinegar tossing together with your hands. Be gentle as you do not want to break apart the potatoes.
Place in the refrigerator to chill for at least 2 hours before serving to ensure the flavors combine and the potatoes have cooled.
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