European Style Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Most of our potato salads at home when we were growing up were made with oil and vinegar and never mayonnaise! Below is the basic version and those who want to add things such as chopped cooked crumbled bacon, may do so. Read more . The baby lettuce does add color and flavor and is a nice change from parsley. The salad is fancy enough even for company Ingredients:
1 lb baby red potatoes, cooked with skins one |
1/4 cup olive or walnut oil |
2 tbs chopped red or white sweet onion |
1 tbs white vinegar or champagne vinegar or to taste |
1 tsp sugar or to taste |
4 baby lettuce leaves, red and green varieties, cur in chiffonade |
salt and fresh grated black pepper to taste |
Directions:
1. Cook potatoes to favorite method
2. While warm, chop for salad
3. Stir in the oil while warm ( not hot )
4. Add the chiffonade of lettuce, onions salt, pepper, sugar to taste
5. Serve warm or chilled
6. Note: walnut oil adds a nutty flvor to the salad and even some chopped walnuts may be added for a different spin on the salad!
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