balsamic vinaigrette potato salad
If you have approximately 45 minutes to spend in the kitchen, balsamic vinaigrette potato salad might be a spectacular gluten free, dairy free, and lacto ovo vegetarian recipe to try. This recipe serves 6 and costs $1.51 per serving. One serving contains 201 calories, 3g of protein, and 7g of fat. It is brought to you by Jelly Toast Blog. A mixture of whole grain mustard, dijon mustard, white wine, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for The Fourth Of July. It works well as an affordable salad. 913 people have tried and liked this recipe. With a spoonacular score of 90%, this dish is great. Potato Salad with Herbed Balsamic Vinaigrette, Roasted Potato Kale Salad with Balsamic Vinaigrette, and Roasted Potato Salad With Watercress And Balsamic Vinaigrette are very similar to this recipe.
Servings: 6
Ingredients:
1 lb red baby potatoes, scrubbed
1 lb gold baby potatoes, scrubbed
3 Tablespoons Bumble Honey Ginger White Balsamic Vinegar
3 Tablespoons of fat free chicken stock (can use vegetable stock to keep it vegetarian)
1 teaspoon of Dijon mustard
1/4 cup of chopped, fresh herbs (I used a combination of dill, parsley and chives)
2 teaspoons honey
3 Tablespoons Bumble Mission Olive Oil
salt and pepper
2 Tablespoons of white wine
1 teaspoon of whole grain mustard (I used American Spoon Whole Grain - sold at Bumble)
Equipment:
pot
kitchen towels
colander
bowl
canning jar
whisk
Cooking instruction summary:
Directions:Place potatoes in a small pot and cover with cold water. Cover and bring to a boil over high heat, reduce heat to a low boil and cook until potatoes are tender, about 20 minutes. Drain in a large colander and place a tea towel over the potatoes. Allow potatoes to sit under the towel and steam for about 10 minutes. When potatoes are cool enough to handle, slice potatoes into 1/4 inch thick slices and place in a large bowl. Pour chicken stock and wine over potatoes and let sit while you make the vinaigrette.In a small lidded container (I used a mason jar - it's my favorite way to make a dressing), pour in Bumble Mission Extra Virgin Olive Oil, Bumble Honey Ginger White Balsamic Vinegar, both types of mustard, honey and salt and pepper. Replace lid and shake vigorously until ingredients are well blended. You can alternately whisk all the ingredients in a bowl if you prefer.Pour dressing over the warm potatoes, sprinkle with chopped herbs and toss gently to combine. Adjust salt to taste. Potato salad can be served warm, room temp or chilled.Enjoy!
Step by step:
1. Place potatoes in a small pot and cover with cold water. Cover and bring to a boil over high heat, reduce heat to a low boil and cook until potatoes are tender, about 20 minutes.
2. Drain in a large colander and place a tea towel over the potatoes. Allow potatoes to sit under the towel and steam for about 10 minutes. When potatoes are cool enough to handle, slice potatoes into 1/4 inch thick slices and place in a large bowl.
3. Pour chicken stock and wine over potatoes and let sit while you make the vinaigrette.In a small lidded container (I used a mason jar - it's my favorite way to make a dressing), pour in Bumble Mission Extra Virgin Olive Oil, Bumble Honey Ginger White Balsamic Vinegar, both types of mustard, honey and salt and pepper. Replace lid and shake vigorously until ingredients are well blended. You can alternately whisk all the ingredients in a bowl if you prefer.
4. Pour dressing over the warm potatoes, sprinkle with chopped herbs and toss gently to combine. Adjust salt to taste. Potato salad can be served warm, room temp or chilled.Enjoy!
Nutrition Information:
covered percent of daily need
