Potato Salad


  • 2 ½ lbs Small red skin and yellow potatoes
  • 1/2C The Olive Grove’s Grapeseed oil
  • 2T Cider vinegar
  • 3 Garlic cloves, crushed
  • 2T Honey Dijon mustard
  • 1C Green onions, chopped
  • 2T Parsley, chopped
  • Salt and Pepper


Wash and clean potatoes.  Cut into 1″ cubes and place in a pot full of water and bring to a boil.  Cover and cook over low-medium heat for 25 minutes.  Potatoes should be tender when pierced with a fork, not falling apart.  Drain and rinse with cold water.

To make salad dressing, combine the oil, vinegar, garlic, mustard, 1/2 tsp salt and black pepper in a small bowl.  Whisk with a fork until well combined.

Place cubed potatoes in a large bowl and stir in chopped onions and parsley, mixing well.  Add the salad dressing and mix well.  Chill potato salad for about one hour and serve.

Makes 6 servings.