Ingredients
Instructions
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1.
Cook the potatoes in salted water for 8 - 10 minutes, depending on the size of the potatoes. The potatoes should be cooked but firm. Drain and cool, then cut in half
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2.
Bring a small pot of water to boil. Add carrots, then drain after 30 seconds. Cool
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3.
In a large bowl whisk together apple cider vinegar, olive oil, mustard, green onions, parsley and dill. Add cooled potatoes and carrots and gently toss. Season with salt and pepper
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4.
Rest the salad at room temperature for 1 hour to allow the vegetables absorb all the flavours. Toss it one more time and serve or cover and refrigerate for later use. This salad will keep up to 5 days when refrigerated
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5.
To serve, bring the salad to room temperature
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