Baked Potato Salad with Vidalia Onion Vinaigrette




Ingredients:

3 pounds (1.362 kilos) small potatoes, scrubbed clean
1 large (8 to 10 ounce/240 to 296 g) Vidalia onion, peeled and cut into 8 wedges
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) honey
1 tablespoon Dijon mustard (gluten-free brand)
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
3 ounces (89 ml) extra virgin olive oil
3 tablespoons chopped fresh parsley

Source, details, tips and full instruction at: andreasrecipes.com


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