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Garden Potato Salad Recipe

By Joanne Krueger September 15, 2019

2 lbs small red potatoes

1 lb blanched asparagus, cut into ½” pieces

½ cup Whole Apple Vinaigrette

2 T chopped cornichons

2 T chopped tarragon

2 T chopped parsley

Salt and pepper to taste.

Simmer the potatoes until just cooked, 10-20 min depending on how big they are. Drain and cool slightly. Cut into halves or quarters and dress with the vinaigrette while still warm. Cool to room temp, then gently fold in the rest of the ingredients. Serve immediately, or refrigerate for up to 3 days, but bring to room temperature before serving.

A few variations:

Use green beans for the asparagus, capers + black olives for the cornichons, and marjoram or oregano for the tarragon. Use our Original Apple Cider Vinegar for the vinaigrette.

Or: 

Use fresh fennel for the asparagus, oil-cured black olives for the cornichons, and extra parsley for a winter version. Use our Blood Orange + Meyer Lemon vinegar in the vinaigrette.


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