Marinated Potato Salad with Summer Vegetables

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

12 small new potatoes (about 2 pounds), unpeeled

1/4 cup rice or malt vinegar

1/2 pound asparagus

1/4 pound green beans

1 cup diced red onion

2/3 cup diced celery

2/3 cup diced cucumber

2/3 cup diced green bell pepper

1 tablespoon stone-ground mustard

1/4 cup red wine vinegar

1 teaspoon salt

2 teaspoons light brown sugar

3/4 teaspoon freshly ground black pepper

1/2 cup olive oil

1/4 cup chopped fresh italian parsley

Directions:

1. Cook potatoes in a Dutch oven in boiling water to cover 15 to 18 minutes or until tender; drain and cool slightly. Cut into bite-size pieces. Drizzle potatoes with rice vinegar; toss gently.
2. Snap off tough ends of asparagus, and discard; cut asparagus and green beans into 1-inch pieces. Cook asparagus and green beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and add to potato mixture. Add onion and next 3 ingredients; toss gently.
3. Whisk together mustard and next 4 ingredients; gradually whisk in oil until blended. Drizzle over potato mixture; toss gently. Sprinkle with parsley.

By RecipeOfHealth.com