Potato Pea and Parsley Salad

Quickest side salad with leftover potatoes you can make. If you wish you can omit the mayonnaise, but I think a tiny bit goes a long way for a creamy effect.

4-5 cooked fingerling potatoes, cooled to room temperature

1/4 cup frozen peas, thawed

1 cup fresh parsley leaves, coarsely chopped

1 Tbsp good real mayonnaise

1/4 cup favorite vinaigrette dressing

crushed red pepper flakes

Toss veggies in a medium bowl.

Add dressing and fold gently.

Serve garnished with crushed red pepper, if desired.

Serves 2.

Comments

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