1. Best made 1 day ahead, or allow 3 hours refrigeration time. 2. Boil the potatoes in salted water until still somewhat firm. (they continue to cook after draining). Drain and when cool enough cut into small dice. 3. Place in a bowl. 4. Combine all remaining ingredients and stir until salt and sugar are disolved. 5. Pour over the potatoes and toss well to cover all potatoe cubes. 6. Cover and refrigerate. 7. Note: I like to use the little red potatoes. Together with the green chives and parsley they look very eye appealing. :-). 8. Times listed do not include refrigeration! ---------------------------------------------------------------------------
Nutrition
Ingredients
