
Servings |
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Ingredients
- 5 pounds baby red potatoes
- 3 tbsp apple cider vinegar
- 1/2 medium white onion diced
- 1/4 cup dill pickles cubed
- 2 tbsp salt
- 1 tbsp black pepper
- 1 cup It Takes Three to Tango dressing
- 2 tbsp fresh parsley
Ingredients
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Instructions
- Cook potatoes in a large pot of boiling water until tender. Drain and cool. Cut into cubes.
- Place potatoes in a large bowl and drizzle with vinegar. Toss and let stand 30 minutes. Add onions and pickles, salt and pepper. Add dressing to potatoes and fold mixture gently. Garnish with parsley and serve.
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