California Cheese and Red Potato Salad |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another Happy Cow recipe...this one is awesome with a Mediterranean feel! Try it with some grilled chicken added and served with a crusty bread for a main dish. No mayo makes this one picnic friendly and it is best served at room temperature. Ingredients:
2 1/2 lbs new potatoes, medium-sized red (or golden potatoes) |
1/2 cup olive oil |
1/4 cup white wine vinegar |
1 teaspoon salt (more if needed) |
1/4 teaspoon fresh ground pepper (more if needed) |
1/2 cup thinly sliced thinly sliced roasted peeled red pepper |
1/3 cup finely chopped green onion |
3 tablespoons chopped fresh tarragon or 3 tablespoons chives |
1 1/2 cups finely diced california monterey jack cheese |
Directions:
1. Steam potatoes over boiling water in covered saucepan until just tender when pierced with tip of a sharp knife, 35-40 minutes.
2. Remove potatoes and cool until tepid, about 30 minutes.
3. Meanwhile, make dressing: In large bowl, place olive oil, vinegar, salt and pepper and stir or whisk until blended and smooth. Add roasted red peppers, green onion and tarragon and stir to combine.
4. When potatoes have cooled, cut them in half lengthwise, then cut them crosswise into slices about 1/2-inch thick.
5. Add cheese, then stir and toss gently to combine and coat potatoes and cheese with the dressing.
6. Taste, then season to taste with additional salt and pepper if necessary.
7. If not serving within 1 hour, refrigerate the salad.
8. Bring to room temperature before serving.
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