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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 1/2 Tablespoons Olive Oil
- 6 Small Russet Potatoes, Peeled And Spiralized
- 1/4 teaspoons Salt
- 1/8 teaspoons Pepper
- 1/4 cups Finely Chopped Red Onion Or Shallot
- 1/4 cups Chopped Fresh Parsley
- FOR THE DRESSING:
- 1/3 cups Dijon Mustard
- 1/4 cups Apple Cider Vinegar
- 3 Tablespoons Honey
- 1 clove Garlic
Method
- Pour the olive oil in a large skillet over medium heat. Once heated, add potato noodles and sprinkle with salt and pepper. Saute for about 3 minutes, tossing occasionally. Then, turn the heat down to low and cover the pan, letting the potatoes cook for 8-10 minutes until softened. Every few minutes, uncover the pan to toss the noodles.Transfer the potatoes to a large bowl.
- While the potatoes are cooking, combine the Dijon mustard, apple cider vinegar, honey, and garlic by whisking or blending in a food processor or blender until creamy.
- Pour the dressing over the potatoes. Add in the chopped onion, and parsley toss the salad together. Serve cold with additional fresh parsley sprinkled on top.
