Greenhouse to Your House
Greenhouse to Table Potato Salad
In medium to large pot put potatoes and cover with salted water. Bring to a boil and cook until potatoes are tender. Drain and set aside to cool.
Directions
Step 1
In medium to large pot put potatoes and cover with salted water.
Step 2
Bring to a boil and cook until potatoes are tender. Drain and set aside to cool.
Step 3
While potatoes are cooking, chop veggies and herbs and place on large Salad bowl.
Step 4
Chop cooled potatoes to size of choice (I like1/2 inch cubes).
Step 5
Drizzle with olive oil and add mayonnaise. Mix well, session with Himalayan salt and pepper to taste.
Step 5
Drizzle with olive oil and add mayonnaise. Mix well, session with Himalayan salt and pepper to taste.
Step 6
Mix again Sprinkle on fresh dill Serve or cover tightly and chill. Will last for up to 5 days in the refrigerator
Ingredients
- 10 small to medium golden potatoes
- 1-2 green onions sliced and use 2-3 inches of the greens as well
- 1 red or green jalapeño pepper - diced
- 1/2 bell pepper (I used Red) - diced
- 2-3 tablespoons parsley - chopped
- 5 baby dill pickles - chopped
- 6 golden pear tomatoes - chopped
- Vegan Mayonnaise or mayonnaise of choice to taste
- Himalayan salt and pepper to taste
- 1 sprig of fresh dill - tear off and sprinkle over mixed salad at end
