Sunday, September 4, 2016

Potato Salad with Olive Oil and Balsamic Vinegar

If you're looking for a potato salad that's filling and has some crunch to it, than this may be the one for you. It's simple to prepare and has a punch of color to it which adds to its visual appeal.

I made this salad with the Olive Oil and Balsamic Vinegar listed here, but other infused oils and vinegars could be substituted to get an equally good taste.  Milanese Gremolata would pair well with the Sicilian Lemon Balsamic. Another tasty pairing would be our Grapefruit Balsamic paired with our Persian Lime Oil.

Potato Salad with Olive Oil and Balsamic Vinegar

    2 pounds Red Potatoes, peeled and cut into bite sized pieces
       3 ribs Celery cut into small pieces
       10 cherry tomatoes, cut in half
       2 cups of crisp Romaine lettuce, torn into bite sized pieces
       1 small Red Onion, thinly sliced
1/4 cup Joe and Son’s Wild Fernleaf Dill Olive Oil
3 tablespoons Joe and Son’s Sicilian Lemon Balsamic Vinegar
Salt and freshly Ground Pepper
1 teaspoon Dijon mustard
1 teaspoon mayonnaise
 Parsley, for garnish
In 4-quart saucepan, place potatoes, 1 teaspoon salt and enough water to cover; heat to boiling over high heat. Cook until fork tender, but still firm. Drain and set aside.

In a small bowl, whisk together the olive oil, balsamic vinegar,  mustard and mayonnaise with a pinch of salt and freshly ground pepper.

Combine the remaining ingredients except for the parsley, in a large bowl and toss with dressing to coat.

Serve chilled or at room temperature.

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