Parsley Potato Salad

This is recipe has summer written all over it. Great with a grilled steak or a piece of seasoned fried fish. Throw this dish together the day before so that it is chilled and ready to eat when you want it, although some like it warm.

Ingredients

8 red boiling potatoes
4 hard boiled eggs sliced
1 onion diced
1 cup chopped parsley
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoons Dijon mustard

Directions:

Clean potatoes, but do not remove the skin. Cut into bite sized chunks and boil until tender. In taditional potato salad these chunks are angled. However, for a more cubist approach slice potatoes in half and lay face down on cutting board. Slice first lengthwise then crosswise. Cut hard boiled eggs into slices. Place all ingredients in a bowl and toss lightly. Refrigerate. Serve cold.

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