Spring Potato Salad

🧂 Ingredients

• 2 pounds potatoes
• 5 large eggs

  hard boiled
• 4 ounce black olives
• 4 radishes

  sliced
• 6 green onions

  chopped
• 2 tablespoon fresh parsley

  chopped
• 3 tablespoon apple cider vinegar

  or white wine vinegar, or to taste
• 1/4 cup olive oil
• 1 tablespoon mustard
• 1 teaspoon salt

  or to taste
• 1 teaspoon pepper

  or to taste

Instructions

• 1 Cook the potatoes: Wash the potatoes. Cover the potatoes with cold water, salt
  the water, and bring everything to a boil. Reduce the heat to a simmer and cook
  until for tender, about 15-20 minutes. Drain well and let cool slightly. Once
  cooled enough to handle, peel the potatoes and chop into bite size chunks. Give
  them to a bowl.
• 2 Chop the green onions and add to the bowl. Slice the hard boiled eggs and the
  radishes and add them to the salad as well. Give the olives to the salad.
  Combine everything.
• 3 Make the dressing: Whisk together the vinegar and mustard. Slowly add the olive
  oil while whisking all the time until the dressing emulsifies slightly. Add salt
  and pepper. 
• 4 Finish & Serve: Gently mix in the dressing with the salad and garnish with fresh
  parsley. Serve.

Nutrition Info