POTATO SALAD WITH VINAIGRETTE DRESSING RECIPES

Name: Potato Salad With Dijon Vinaigrette
Total time: 45 min
Yield: u00A08 to 10 servings
Ingredients: 3 pounds red new potatoes; 1/4 cup red wine vinegar; 3 tablespoons whole grain Dijon mustard; 1/2 cup olive oil; 6 scallions, chopped; 1/2 cup chopped parsley; 1/4 cup chopped dill; Salt and pepper

POTATO SALAD WITH DIJON VINAIGRETTE RECIPE - NYT COOKING

Potato Salad With Dijon Vinaigrette Recipe - NYT Cooking image

There’s nothing complicated about this potato salad — it’s really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs — and that’s the beauty of it. It’s served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Total Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

Steps:

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http//schema.org, Calories 209, UnsaturatedFatContent 9 grams, CarbohydrateContent 25 grams, FatContent 11 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 396 milligrams, SugarContent 1 gram, TransFatContent 0 grams

ROASTED POTATO SALAD WITH VINAIGRETTE RECIPE | ALLRECIPES

Roasted Potato Salad with Vinaigrette Recipe | Allrecipes image

I got this recipe from my mother-in-law, it's fabulous!! Very hearty alternative to a mayo-based salad. Don't forget to top with Asiago or Parmesan cheese to serve!

Provided by Michaels

Categories Side Dish Sauces and Condiments Salad Dressing Recipes Vinaigrette Dressing Recipes

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 pounds cubed red potatoes
10 tablespoons vegetable oil
2 teaspoons paprika
1 tablespoon dried dill weed
2 tablespoons vegetable oil
1 banana pepper, sliced into 1/4 inch rings
1 red bell pepper, thinly sliced
2 large stalks celery, sliced 1/4 inch wide
1 small red onion, thinly sliced
¼ cup red wine vinegar
½ cup olive oil
½ teaspoon kosher salt

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir in the banana pepper, bell pepper, celery, and onion; cook and stir until the vegetables have softened, about 10 minutes. Toss the pepper mixture with the roasted potatoes in a bowl. Refrigerate until cold, about 1 hour.
While the potatoes are cooling, whisk together the red wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.

Nutrition Facts : Calories 396.5 calories, CarbohydrateContent 21.6 g, FatContent 34.3 g, FiberContent 3.1 g, ProteinContent 2.8 g, SaturatedFatContent 5.1 g, SodiumContent 142.6 mg, SugarContent 2.5 g

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