Tuesday, July 10, 2012

Vinaigrette Potato Salad recipe

I want to try this recipe.  I saw it in a Facebook post from Tasting Table, and I didnt know how to bookmark a single post.  So, here it is... what are the chances that I get around to making this?

Jan’s Potato Salad 

Yield: Serves 8

⅔ cup olive oil
⅓ cup apple cider vinegar
¼ cup minced shallots
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
2 teaspoons grated lemon peel
Salt and pepper, to taste
3 pounds small red-skinned potatoes, quartered, cooked and cooled
4 bacon slices, cooked and crumbled
½ cup crumbled blue cheese
1 ear of corn, cooked and kernels removed

1. In a small bowl, whisk together the olive oil, vinegar, shallots, fresh herbs, mustard, honey and lemon peel. Season the vinaigrette with salt and pepper.

2. Add the rest of the ingredients to a large bowl, then toss gently with the vinaigrette. Garnish with additional chopped herbs or blue cheese (optional).