A fresh take on a timeless classic, perfect for sunny lunches or laid-back picnics! This Potato Salad combines creamy textures, vibrant herbs, and a tangy twist that only Mazzetti’s Salad Series Balsamic Vinegar of Modena can deliver. Just a splash can turn a simple side into the star of your summer table.
1 kg potatoes
1 shallot
20 gr capers
100 gr pickled gherkins
15 ml mustard
75 ml vegan mayonnaise
Fresh parsley
Extra virgin olive oil
Salt and pepper (to taste)
Balsamic Vinegar of Modena
2.2 lbs potatoes
1 shallot
2 tablespoons capers
3.5 ounces pickled gherkins
1 tablespoon mustard
5 tablespoons vegan mayonnaise
Fresh parsley
Extra virgin olive oil
Salt and pepper (to taste)
Balsamic Vinegar of Modena
Boil whole potatoes, then peel and slice them.
Thinly slice the shallot and gherkins.
Mix enough mayonnaise into the potatoes to coat them well. Stir in the shallot, gherkins, capers, and mustard. Season with salt and pepper.
Drizzle with olive oil and a generous amount of Balsamic Vinegar of Modena. Finish with finely chopped parsley.
