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Yields12 Servings
 5 lbs Red Potato, washes & cubed
 water, to cover the potatos
 1 tbsp Sea Salt, to taste
 1 clove Garlic, minced
 ¼ tsp Fine Sea Salt, to taste
 2 tbsp VSOP French Tarragon Aged White Balsamic Vinegar
 ½ tsp Dijon Mustard
 ¾ cup VSOP Galega Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
 1 pinch Fresh Cracked Black Pepper, to taste
 1 cup Red Onion, or sweet onions, chopped
 1 ½ cups Celery, chopped
 1 medium Green Bell Pepper, seeded & chopped
 1 cup Dill Pickles, chopped (optional)
 ½ cup Mayonnaise, or up to one cup
 2 tbsp Fresh Parsley, chopped
 1 pinch Fresh Cracked Black Pepper, to taste

Ingredients

 5 lbs Red Potato, washes & cubed
 water, to cover the potatos
 1 tbsp Sea Salt, to taste
 1 clove Garlic, minced
 ¼ tsp Fine Sea Salt, to taste
 2 tbsp VSOP French Tarragon Aged White Balsamic Vinegar
 ½ tsp Dijon Mustard
 ¾ cup VSOP Galega Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
 1 pinch Fresh Cracked Black Pepper, to taste
 1 cup Red Onion, or sweet onions, chopped
 1 ½ cups Celery, chopped
 1 medium Green Bell Pepper, seeded & chopped
 1 cup Dill Pickles, chopped (optional)
 ½ cup Mayonnaise, or up to one cup
 2 tbsp Fresh Parsley, chopped
 1 pinch Fresh Cracked Black Pepper, to taste

Directions

Perfect Potato Salad