Venezuelan Potato Salad

This potato salad tastes better the day after, which makes it the perfect make-ahead dish for a potluck gathering. You can serve it cold from the refrigerator or at room temperature, and since it has no mayo, there is no chance for the salad to get spoiled when eaten outdoors. A side dish for everyday meals, this salad is also a great addition to your Memorial Day, Fourth of July, or Labor Day gatherings.

📝 Ingredients

• 1 1/2 lb russet potatoes
• 1/3 red onion (cut in julienne)
• 1 1/2 teaspoons Coarse sea salt
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon white pepper (freshly ground)
• 1/2 teaspoon Dijon Mustard
• 1 teaspoon honey
• 2 tablespoons fresh curly parsley (chopped)

👨‍🍳 Instructions

1. 1Rinse and peel the potatoes, and slice them. Place the slices in a saucier with enough water to cover them. Add 1 1/2 teaspoons of salt, and bring them to boil to high heat.
2. 2Once they are boiling, reduce the heat to medium-high, and cook for 8 minutes, until the potatoes are tender but firm.
3. 3Carefully remove the potatoes from the pot, place them on a shallow plate, alternating layers of potatoes and onion, and sprinkle the parsley.
4. 4Make a vinaigrette with olive oil, red wine vinegar, honey, mustard, white pepper, and a pinch of salt.
5. 5Drizzle the salad with the vinaigrette.
6. 6Refrigerate at least one hour before serving.