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Go ahead and double the batch!Potato Salad always reminds me of summer, picnics and fireworks, although Ia€™m thinking this zesty and super easy Red Potato Salad is delicious enough to deserve a encore during the cold winter months as well.
This zesty side dish is a classic side thata€™s perfect for summer, but you may find yourself craving it year round.
When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.

When not overcooked small red potatoes tend to hold their shape better for potato salad, plus the colorful red skins add great texture to the salad as well. If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount. This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

Once cool, cut each potato in half and place large bowl.Whisk together mayonnaise, mustard, chives, red wine vinegar, dill, parsley, garlic powder, salt, and pepper.

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Comments to «Easy potato salad recipe with chives»

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