Picnic Potato Salad

July 27, 2008

Picnic Potato Salad

Lorraine Glazar, Tucson CSA

Serves 8

2 pounds potatoes cut into bite-sized pieces
3 tablespoons white balsamic vinegar (divided use)
3 tablespoons smooth style Dijon mustard
2-4 tablespoons olive oil
1/2 cup finely chopped red onion
1 pound cherry tomatoes, cut in half
Salt and pepper
Chopped fresh basil to taste

Boil the potatoes until tender. Drain, spread on cookie sheet or large platter and sprinkle with 1 tablespoon white vinegar while still warm. Beat the remaining vinegar together with the mustard and slowly add olive oil to make a dressing, adding salt and pepper to taste. Separately marinate the tomatoes and the potatoes in the mustard dressing. Just before serving, combine the two, add the onions, and garnish with chopped fresh basil.

One Response to “Picnic Potato Salad”

  1. Lorraine Says:

    Having this recipe published in the newsletter a couple times in this potato-laden summer (hey, I’m Polish, potatoes are a good thing!), I wanted to add that two tablespoons of drained capers are a great variation to this dish.

    Also, I hold back some of the dressing until the dish is being served. It works well for making in advance, but if you use all the dressing at once, the potatoes soak it up. Reserve some dressing.

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