Potato Salad With Green Onion and Mustard Raspberry Vinaigrett |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This is a tasty potato salad, best served warm with fruit salad or coleslaw and barbequed chicken or ribs.I learned this recipe in a cooking class taught by chef Dee Biller. Ingredients:
3 lbs baby red potatoes |
1 bunch green onion, minced |
1/2 cup red onion, minced |
salt and pepper |
5 garlic cloves |
1 tablespoon dijon mustard |
1/3 cup raspberry vinegar (real, not flavored) |
3/4 cup canola oil |
salt and pepper |
Directions:
1. In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince.
2. Add the mustard, vinegar, salt and pepper and process.
3. Drizzle in the oil in a slow, steady stream to emulsify.
4. Adjust salt and pepper to taste.
5. Cook potatoes until al dente in boiling water; drain and rinse.
6. Slice into bite-size pieces.
7. Toss with onions and vinaigrette while still hot.
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