VINEGAR BASED POTATO SALAD RECIPES

BALSAMIC VINEGAR POTATO SALAD RECIPE | ALLRECIPES

Balsamic Vinegar Potato Salad Recipe | Allrecipes image

If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.

Provided by PEREGRINTOOK

Categories Salad Vegetable Salad Recipes

Total Time 4 hours 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

10 medium red potatoes, diced
1 small onion, chopped
½ cup diced roasted red peppers
1 (4 ounce) can sliced black olives, drained
1 (10 ounce) can quartered artichoke hearts, drained
½ cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon mustard powder
2 tablespoons chopped fresh parsley

Steps:

Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.
Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

Nutrition Facts : Calories 257.1 calories, CarbohydrateContent 51.1 g, FatContent 3.9 g, FiberContent 6.6 g, ProteinContent 6.9 g, SaturatedFatContent 0.6 g, SodiumContent 407 mg, SugarContent 5.6 g

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

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BALSAMIC VINEGAR POTATO SALAD RECIPE | ALLRECIPES

If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.
From allrecipes.com
Reviews 4.0
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Category Salad, Vegetable Salad Recipes
Calories 257.1 calories per serving

Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

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OIL AND VINEGAR POTATO SALAD RECIPE | BON APPÉTIT

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