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Potato Salad with Fresh Herbs https://www.metro.ca/userfiles/image/recipes/salade-pommes-de-terre-7249.jpg PT25M PT00M PT25M
Put whole potatoes in a pot of salted water, bring to a boil, cover and cook over medium heat for 20 minutes or until tender. Drain and transfer to a wire rack or plate. Prick potatoes to let steam escape, and cool. Cut potatoes in four and put in a large salad bowl with sliced green onions and celery and shaved cheese. Combine dressing ingredients in a watertight container and shake to emulsify. Season and pour over potato salad. Mix gently and serve. To keep the pot of potatoes from boiling over, add oil to cooking water.
6
2 lb (1 kg) various small potatoes (red, yellow, white), unpeeled 2 green onions, sliced very thin 2 stalks celery, sliced very thin 1/4 cup (60 mL) shaved aged cheddar 1 Tbsp. (15 mL) Irresistibles balsamic vinegar 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil 1 tsp. (5 mL) Irresistibles Dijon mustard 1 Tbsp. (15 mL) mixed minced herbs (basil, parsley and chives)
Potato Salad with Fresh Herbs

Potato Salad with Fresh Herbs

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6 Votes
6
Potato Salad with Fresh Herbs
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 lb
    (1 kg)
    various small potatoes (red, yellow, white), unpeeled
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    CARISMA POTATOES

    CARISMA POTATOES

    $5.99 ea.

    5 lb PRODUCT OF U.S.A., No. 1 GRADE

  • 2
    green onions, sliced very thin
  • 2
    stalks celery, sliced very thin
  • 1/4 cup
    (60 mL)
    shaved aged cheddar
  • 1 Tbsp.
    (15 mL)
    Irresistibles balsamic vinegar
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    Flyer Deal  (1)
    ALLEN'S CLEANING VINEGAR

    ALLEN'S CLEANING VINEGAR

    $2.49 ea.

    2.5 - 4 L SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    Irresistibles extra virgin olive oil
  • 1 tsp.
    (5 mL)
    Irresistibles Dijon mustard
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    FRENCH'S MUSTARD

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    SELECTED SIZES SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    mixed minced herbs (basil, parsley and chives)
Imprimer ma sélection

Preparation

Put whole potatoes in a pot of salted water, bring to a boil, cover and cook over medium heat for 20 minutes or until tender.

Drain and transfer to a wire rack or plate.

Prick potatoes to let steam escape, and cool.

Cut potatoes in four and put in a large salad bowl with sliced green onions and celery and shaved cheese.

Combine dressing ingredients in a watertight container and shake to emulsify.

Season and pour over potato salad.

Mix gently and serve.

To keep the pot of potatoes from boiling over, add oil to cooking water.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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