Savory Potato Salad

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There is nothing better than a day spent with friends!  Yesterday was one of those blessed days.  We started our day at church seeing friends there and then in the afternoon we were able to fellowship with many of the same friends at the Children and Youth Workers Appreciation Picnic that our Pastor’s family hosts.

It was a hot and humid day, but the food and fellowship were worth bearing the elements.  I found myself filling up on the potato salad because a)it was yummy and b) it was chilled.  So today I thought I would share the most recent potato salad recipe we have tried at our house.

Savory Potato Salad

Scrub 3 1/2 pounds of red potatoes.  Place into a large pot and cover with 1 inch of cold water.  Bring to a boil and then reduce the heat to medium.  Cook for about 25-30 minutes until the potatoes are tender–you can stick a knife in the center easily, with no resistance.

Drain and let cool for a bit.  Once the potatoes are cool enough to handle, chop into 1- inch pieces and place in a large bowl. 

Toss the potatoes with:

  • 1 Knorr Vegetable Soup Mix packet
  • 1/4 cup red wine vinegar
  • pepper, to taste.

Cover the bowl and refrigerate until cool- about 20-25 minutes.

Meanwhile, chop up the rest of the ingredients:

  • 2 stalks celery, minced
  • 4 Tablespoons minced red onion
  • zest of 1 lemon
  • 1/2 cup packed arugula leaves, coarsely chopped
  • 1/4 cup packed parsley leaves, coarsely chopped.

Once the potatoes have been in the refrigerator for about 20 minutes or so, toss them with the celery, onion and lemon zest. 

Fold in:

  • 2 teaspoons Dijon mustard
  • 1 cup mayonnaise
  • the chopped Arugula and Parsley.

Taste and adjust the seasonings if you so desire.  I probably added a bit of pepper at this point!

Serve immediately, or chill, covered until ready to use. 

This was very good.  Hope you like it too—invite some friends over and enjoy the blessing of fellowship right there in your own home.

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