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