Ready for a fresh and flavorful side dish for your next gathering? The Garlic and Herb Potato Salad is up for the task! This potato salad packs a load of flavor with each bite. It’s a side dish that’ll make everyone come back for more!
Ingredients:
- 2 pounds of baby potatoes
- 1 tbsp of sea salt
- 1/4 cup of Beano’s Original Submarine Dressing
- 1/3 cup lightly packed fresh parsley, roughly chopped
- 1/3 roughly chopped onions
- 2 tsp of Beano’s Bold and Tangy Deli Mustard
- 2 cloves of garlic, roughly chopped
- freshly ground black pepper, to taste
- 3 stalks celery, chopped
Directions:
1. Preheat the oven to 350F. Toss the baby potatoes in a large bowl with olive oil and place in the oven for 45 mins, tossing after 20 mins to promote browning. Potatoes will be tender when they are done.
2. In a small food processor combine the olive oil, parsley, onions, Beano’s Original Submarine Dressing, Beano’s Bold and Tangy Deli Mustard, garlic, and black pepper. Process until all the ingredients have been chopped into little pieces.
3. Add the mixture to your cooked potatoes. Gently mix with the potatoes.
4. Add the chopped celery, along with additional chopped parsley and onions. Toss again and season with salt and pepper.
5. Serve immediately, or cover and refrigerate until you’re ready to serve!
2. In a small food processor combine the olive oil, parsley, onions, Beano’s Original Submarine Dressing, Beano’s Bold and Tangy Deli Mustard, garlic, and black pepper. Process until all the ingredients have been chopped into little pieces.
3. Add the mixture to your cooked potatoes. Gently mix with the potatoes.
4. Add the chopped celery, along with additional chopped parsley and onions. Toss again and season with salt and pepper.
5. Serve immediately, or cover and refrigerate until you’re ready to serve!
