Your summer bbq is not complete until you add this easy to make and delicious potato salad!
2 pounds of potatoes
1/2 bunch parsley, chopped
1/2 red onion, small dice
3 stalk celery, small dice
1/2 cup pickles, minced
3 tablespoon Dijon mustard
3/4 cup The Olive Scene Olive Wood Smoked Olive Oil*
Salt and pepper to taste
Hard boil eggs, cool, chop.
Boil potatoes until pierced easily.
Cool slightly, and chop into 3/4 inch pieces.
While potatoes cook, combine parsley, onion, celery, and pickles in a large bowl.
Whisk remaining ingredients together into a thick vinaigrette.
Add chopped eggs and potatoes to vegetables, then pour the vinaigrette over all, mixing well.
Salt and pepper to taste.
Serve warm or cold.
*half garlic olive oil and half smoked olive oil are also a tasty combo.