Marinated Potato Salad With Summer Vegetables Recipe

Name: Marinated Potato Salad With Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small new potatoes (about 2 pounds), unpeeled; 1/4 cup rice or malt vinegar; 1/2 pound asparagus; 1/4 pound green beans; 1 cup diced red onion; 2/3 cup diced celery; 2/3 cup diced cucumber; 2/3 cup diced green bell pepper; 1 tablespoon stone-ground mustard; 1/4 cup red wine vinegar; 1 teaspoon salt; 2 teaspoons light brown sugar; 3/4 teaspoon freshly ground black pepper; 1/2 cup olive oil; 1/4 cup chopped fresh Italian parsley

Servings: persons

12 small new potatoes (about 2 pounds), unpeeled
1/4 cup rice or malt vinegar
1/2 pound asparagus
1/4 pound green beans
1 cup diced red onion
2/3 cup diced celery
2/3 cup diced cucumber
2/3 cup diced green bell pepper
1 tablespoon stone-ground mustard
1/4 cup red wine vinegar
1 teaspoon salt
2 teaspoons light brown sugar
3/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1/4 cup chopped fresh Italian parsley

1
Cook potatoes in a Dutch oven in boiling water to cover 15 to 18 minutes or until tender; drain and cool slightly. Cut into bite-size pieces. Drizzle potatoes with rice vinegar; toss gently.
2
Snap off tough ends of asparagus, and discard; cut asparagus and green beans into 1-inch pieces. Cook asparagus and green beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and add to potato mixture. Add onion and next 3 ingredients; toss gently.
3
Whisk together mustard and next 4 ingredients; gradually whisk in oil until blended. Drizzle over potato mixture; toss gently. Sprinkle with parsley.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 small new potatoes (about 2 pounds), unpeeled, 1/4 cup rice or malt vinegar, 1/2 pound asparagus, 1/4 pound green beans, and more.

Yes, Marinated Potato Salad With Summer Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Potato Salad With Summer Vegetables

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