Potato Salad with Green Onions and Pickled Okra

Here is a great down home southern salad for Sunday dinner or any other day!

Potato Salad with Green Onions and Pickled Okra

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    3 1/2 pounds new potatoes 3 scallions, chopped, white and green parts
    1 1/4 cups prepared mayonnaise 1 small red onion, halved and thinly sliced
    2 tablespoons Dijon mustard 6 whole pickled okra, quartered lengthwise and finely diced crosswise
    2 tablespoons white wine vinegar 2 cloves garlic, finely chopped
    Few dashes Tabasco sauce Salt and freshly ground pepper
    1/4 cup chopped fresh flat leaf parsley


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    • 1

      Place potatoes in a large pot and cover by 2-inches with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12-15 minutes, and drain well. Let cool slightly then slice into 1/4-inch thick slices and place in a large bowl.

    • 2

      Stir together the remaining ingredients in a medium bowl and pour the mixture over the potatoes. Mix gently until combined and season with salt and pepper.

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