This one is an old Bon Appetit recipe which I love. It's a great side dish that complements anything you serve it with.
The only change I make is to use lemon instead of balsamic vinegar. I don't like the color of it mixed with the potatoes, and lemon is tangier and tastier for me.
You can also add cumin seeds to the dressing. Use 1 tablespoon cumin seeds. Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. And then add to the dressing.
I also add the cucumbers into the salad rather than serving it on the side of it. Enjoy:)
The only change I make is to use lemon instead of balsamic vinegar. I don't like the color of it mixed with the potatoes, and lemon is tangier and tastier for me.
You can also add cumin seeds to the dressing. Use 1 tablespoon cumin seeds. Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. And then add to the dressing.
I also add the cucumbers into the salad rather than serving it on the side of it. Enjoy:)
NEW POTATO SALAD WITH SAUTEED ONION VINAIGRETTE
Ingredients:
2 1/4 pounds small red-skinned potatoes
1 1/2 tablespoons dry white wine
3 teaspoons olive oil
2 cups chopped onions
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
8 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
Directions:
Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and saute until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper.
Mound salad on platter. Surround with cucumber slices and serve.
Makes 6 Servings.
Ingredients:
2 1/4 pounds small red-skinned potatoes
1 1/2 tablespoons dry white wine
3 teaspoons olive oil
2 cups chopped onions
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
8 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
Directions:
Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions and saute until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss to blend. Season salad to taste with salt and pepper.
Mound salad on platter. Surround with cucumber slices and serve.
Makes 6 Servings.
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