Potato Salad With Citrus Dressing Recipe by Jon Michelena
Cooking Instructions 30 minutes 1 Wash the potatoes and place them in a pot covered with water. Bring to a boil, then reduce the heat and cook until a skewer goes through easily, but do not overcook. Let cool completely, peel, and cut into medium-sized cubes. 2 Rinse the onion well with cold water and squeeze it gently. Bring water to a boil in a small pot, cook the carrot for 1 minute, then add the celery, bell pepper, and corn. Let it come back to a boil, then turn off the heat. Drain and immediately cool with cold water. Let the vegetables drain in a colander. 3 Make the dressing by whisking together the olive oil, vinegar, lemon juice, salt, pepper, and cilantro until well combined. 4 In a salad bowl, mix the potatoes with the onion, vegetables, and citrus dressing. Serve or refrigerate. 1 Wash the potatoes and place them in a pot covered with water. Bring to a boil, then reduce the heat and cook until a skewer goes through easily, but do not overcook. Let cool completely, peel, and cut into medium-sized cubes. 1 Wash the potatoes and place them in a pot covered with water. Bring to a boil, then reduce the heat and cook until a skewer goes through easily, but do not overcook. Let cool completely, peel, and cut into medium-sized cubes. 2 Rinse the onion well with cold water and squeeze it gently. Bring water to a boil in a small pot, cook the carrot for 1 minute, then add the celery, bell pepper, and corn. Let it come back to a boil, then turn off the heat. Drain and immediately cool with cold water. Let the vegetables drain in a colander. 2 Rinse the onion well with cold water and squeeze it gently. Bring water to a boil in a small pot, cook the carrot for 1 minute, then add the celery, bell pepper, and corn. Let it come back to a boil, then turn off the heat. Drain and immediately cool with cold water. Let the vegetables drain in a colander. 3 Make the dressing by whisking together the olive oil, vinegar, lemon juice, salt, pepper, and cilantro until well combined. 3 Make the dressing by whisking together the olive oil, vinegar, lemon juice, salt, pepper, and cilantro until well combined. 4 In a salad bowl, mix the potatoes with the onion, vegetables, and citrus dressing. Serve or refrigerate. 4 In a salad bowl, mix the potatoes with the onion, vegetables, and citrus dressing. Serve or refrigerate. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Thick Healthy Fruity Yoghurt Smoothie (Easy) Nonna Approved Spaghetti & Meatballs Chicken Tostada Bowl (El Pollo Loco Copycat) California Farm Achiote Pork Steak California Farm Classic Pork Fried Rice Thick Healthy Fruity Yoghurt Smoothie (Easy) Nonna Approved Spaghetti & Meatballs Chicken Tostada Bowl (El Pollo Loco Copycat) California Farm Achiote Pork Steak California Farm Classic Pork Fried Rice Greek Salad | Χωριάτικη σαλάτα (Vegetarian) Matcha banana honey smoothie Bundi Ladoo. Tiny Beads Big Delight. (Rakshabandhan Special) Rice and meat Crispy Veg manchurian (without sauce) Chicken Tostada Bowl (El Pollo Loco Copycat) Crispy honey chilli potato Saucy Chicken Starter Rakhi Special Mawa Stuffed Plum Gulab Jamun : No Oil, No Ghee Recipe for Confidence – Cialis 5mg Edition Greek Salad | Χωριάτικη σαλάτα (Vegetarian) Matcha banana honey smoothie Bundi Ladoo. Tiny Beads Big Delight. (Rakshabandhan Special) Rice and meat Crispy Veg manchurian (without sauce) Chicken Tostada Bowl (El Pollo Loco Copycat) Crispy honey chilli potato Saucy Chicken Starter Rakhi Special Mawa Stuffed Plum Gulab Jamun : No Oil, No Ghee Recipe for Confidence – Cialis 5mg Edition