SUMMER POTATO SALAD

A Tom Douglas® Recipe

INGREDIENTS

• 1 cup olive oil
• ½ cup red wine vinegar
• 1 tablespoon ‘Rub with Love’ Steak Rub
• 2 tablespoons 'Rub with Love' Toasted Shallot Mustard
• 8 cups red potatoes, cut into large dice
• ½ cup celery, cut into small dice
• ¼ cup green onion, sliced
• ¼ cup dill pickle, cut into small dice
• 2 tablespoons fresh chopped dill
• ¼ cup chopped parsley
• Salt and pepper to taste

DIRECTIONS

1. Whisk together the dressing ingredients and set aside
2. Bring the potatoes to a boil in salted water and then lower temperature down to a simmer.
3. Cook potatoes until tender, then drain and toss with dressing while hot.
4. Place in refrigerator to cool.
5. Add remaining ingredients and add salt and pepper to taste.
6. When in season you may substitute spring garlic or garlic scapes for the green onion.

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