Red Skin Potato Salad (Serves 2)
- 2 small red skin potatoes – cubed
- 1 green onion – sliced
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil — (EVOO)
- 2 tablespoons white balsamic vinegar
- salt and pepper — (to taste)
- Boil enough water to cover the potatoes. Once boiling add the potatoes and a pinch of salt. Boil until potatoes are fork tender 18-20 minutes.
- While the potatoes are cooking make the dressing by combining green onion, lemon juice, evoo, vinegar, and s&p to a small mixing bowl. Combine thoroughly, cover, and place in refrigerator until time to use.
- When the potatoes are cooked allow them to cool and then toss with dressing. Refrigerate at least one hour prior to serving if you can keep your fork out of it long enough.
