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