GotGarlic
New member
New Potato Salad with Vinaigrette Dressing
(Kids are so cute. I served this to some friends with their young children; Timmy said he didn't like the potatoes. His mom said, "Timmy, it's vinaigrette - you like vinegar." He thought for a second, then said, "Yeah, but I don't like the 'grette part.")
3 pounds small red new potatoes, sliced 1/4 inch thick (12-15)
1/2 cup white wine vinegar
2 tbsp. olive oil
1 tbsp. lemon juice
2 tsp. sugar
2 tsp. dried oregano
1 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup finely chopped red onion (optional)
1/2 cup black olives, pitted and sliced (optional)
Bring a large pot of lightly salted water to boil. Add potatoes. Return to a boil and cook 5-8 minutes or until potatoes are just tender. Drain well.
Meanwhile, whisk together vinegar, olive oil, lemon juice, sugar, oregano, mustard, salt and pepper in a small bowl. Turn potatoes into a large plastic food-storage bag. Add onion and dressing to bag; seal. Set bag aside at room temperature for 2 to 3 hours, turning occasionally to distribute ingredients evenly. I usually make it in the morning and let it marinate all day.
Add olives; toss gently to coat. Serve at once or refrigerate.
Here, I sprinkled it with chopped cilantro and served it with pan-grilled tuna and Bobby Flay's Red Tomatillo Sauce. No there are no red tomatillos - the red comes from chile powder.
(Kids are so cute. I served this to some friends with their young children; Timmy said he didn't like the potatoes. His mom said, "Timmy, it's vinaigrette - you like vinegar." He thought for a second, then said, "Yeah, but I don't like the 'grette part.")
3 pounds small red new potatoes, sliced 1/4 inch thick (12-15)
1/2 cup white wine vinegar
2 tbsp. olive oil
1 tbsp. lemon juice
2 tsp. sugar
2 tsp. dried oregano
1 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup finely chopped red onion (optional)
1/2 cup black olives, pitted and sliced (optional)
Bring a large pot of lightly salted water to boil. Add potatoes. Return to a boil and cook 5-8 minutes or until potatoes are just tender. Drain well.
Meanwhile, whisk together vinegar, olive oil, lemon juice, sugar, oregano, mustard, salt and pepper in a small bowl. Turn potatoes into a large plastic food-storage bag. Add onion and dressing to bag; seal. Set bag aside at room temperature for 2 to 3 hours, turning occasionally to distribute ingredients evenly. I usually make it in the morning and let it marinate all day.
Add olives; toss gently to coat. Serve at once or refrigerate.
Here, I sprinkled it with chopped cilantro and served it with pan-grilled tuna and Bobby Flay's Red Tomatillo Sauce. No there are no red tomatillos - the red comes from chile powder.
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