The fresh flavors of potatoes, onion and parsley blend well in this salad, and it's so pretty on the table.—Cathy Buetow Schroeder, Taylor, Texas
- 2 tablespoons butter
- 3 cups cubed red potatoes (about 2-1/2 pounds)
- 1-1/2 cups diagonally sliced carrots
- 3/4 cup chopped onion
- 1/4 cup minced fresh parsley
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 10-15 minutes or until vegetables are tender, stirring every 5 minutes. Yield: 6 servings.
Originally published as Red Potato Medley in Taste of Home October/November 1994, p11
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