Warm Potato Salad by Argiro

Name: Warm Potato Salad by Argiro
Total time: 1380 s
Ingredients: 2.2 lbs small potatoes, whole (with skins) (1 kg); 2 carrots, thinly sliced into rounds; 2 tablespoons lemon juice; 2 tablespoons vinegar; 1 little water; 1/2 cup olive oil (120 ml); 2 green onions with tops, finely chopped; 2 tablespoons parsley, finely chopped; 2 tablespoons dill, finely chopped; Salt; Pepper; 1 tablespoon Dijon mustard; 2 Florina or green bell peppers, cut into strips

pinalaki @cook_8467672

,Eλλάδα

This is a very tasty potato salad I found on Argiro's website!

A few more tips

Argiro says that potatoes absorb the vinaigrette best while they're still warm. Once they cool, mix them together! Enjoy!!

This is a very tasty potato salad I found on Argiro's website!

A few more tips

Argiro says that potatoes absorb the vinaigrette best while they're still warm. Once they cool, mix them together! Enjoy!!

pinalaki @cook_8467672

,Eλλάδα

This is a very tasty potato salad I found on Argiro's website!

A few more tips

Argiro says that potatoes absorb the vinaigrette best while they're still warm. Once they cool, mix them together! Enjoy!!

This is a very tasty potato salad I found on Argiro's website!

A few more tips

Argiro says that potatoes absorb the vinaigrette best while they're still warm. Once they cool, mix them together! Enjoy!!

Saved

Ingredients

23 Minutes

2.2 lbssmall potatoes, whole (with skins) (1 kg)
2carrots, thinly sliced into rounds
For the dressing
2 tablespoonslemon juice
2 tablespoonsvinegar
1little water
1/2 cupolive oil (120 ml)
2green onions with tops, finely chopped
2 tablespoonsparsley, finely chopped
2 tablespoonsdill, finely chopped
Salt
Pepper
1 tablespoonDijon mustard
2Florina or green bell peppers, cut into strips

Saved

Steps

23 Minutes

1

Wash the potatoes very well and scrub their skins. Slice them into rounds about 3/4 inch (2 cm) thick. Bring salted water to a boil, add the potatoes and carrots, and cook for about 8–10 minutes, until tender.
2

Prepare the dressing. In a bowl, combine salt, pepper, vinegar, lemon juice, and a little water, and mix well. Add the mustard and stir. Gradually whisk in the olive oil until the vinaigrette thickens. Add the green onions, dill, and parsley, and mix well.
3

Once the potatoes are tender, carefully drain them in a colander so they don't break apart. Spread them out in a baking dish and pour the vinaigrette over them. Let them cool without stirring so they don't fall apart.
4

After they have cooled, transfer the potatoes to a salad bowl and garnish with the pepper strips.