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RED SKIN POTATO & VEGETABLE SALAD
1 1/2 lbs. small red skin potatoes, quartered
1/3 cup olive oil
1/4 cup FRENCH'S® Spicy Brown Mustard
3 tbsp. lemon juice
1/4 tsp. ground black pepper
1 cup diagonally sliced celery
1 large bell pepper (green, red or yellow) cut into strips
2 green onions, thinly sliced
1/4 cup minced parsley
Cook potatoes in boiling, salted water to cover 15 minutes or until tender but firm; rinse with cold water and drain.
WHISK oil, mustard, lemon juice and black pepper in large bowl. Add potatoes, celery, bell pepper, onion and parsley; toss well to coat evenly. Cover; refrigerate 1 hour before serving.