GotGarlic
Chef Extraordinaire
Potato Salad with Vinaigrette Dressing
I had something similar to the Potato Salad recipe at Chewning's Tavern in Colonial Williamsburg; it was absolutely delicious, and then a few months later I found a similar recipe in a magazine. I've adapted it somewhat since then.
1 1/2 lbs. small red new potatoes, sliced 1/4 inch thick (7-8)
1/4 cup white wine vinegar
1 tbsp. extra-virgin olive oil
1.5 tsp. lemon juice
1 tsp. sugar
1 tsp. dried oregano, crumbled
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 cup finely chopped red onion (optional)
1/4 cup black olives, pitted and sliced (optional)
Bring large pot of lightly salted water to boil. Add potatoes. Return to a boil and cook 5-8 minutes or until potatoes are just tender.
Meanwhile, whisk together vinegar, olive oil, lemon juice, sugar, oregano, mustard, salt and pepper in a small bowl.
Drain potatoes well. Turn potatoes into a large plastic food-storage bag. Add onion and dressing to bag; seal. Set bag aside at room temperature for 2 to 3 hours, turning occasionally to distribute ingredients evenly.
Add olives; toss gently to coat. Serve at once or refrigerate.
Servings: 6
I had something similar to the Potato Salad recipe at Chewning's Tavern in Colonial Williamsburg; it was absolutely delicious, and then a few months later I found a similar recipe in a magazine. I've adapted it somewhat since then.
1 1/2 lbs. small red new potatoes, sliced 1/4 inch thick (7-8)
1/4 cup white wine vinegar
1 tbsp. extra-virgin olive oil
1.5 tsp. lemon juice
1 tsp. sugar
1 tsp. dried oregano, crumbled
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 cup finely chopped red onion (optional)
1/4 cup black olives, pitted and sliced (optional)
Bring large pot of lightly salted water to boil. Add potatoes. Return to a boil and cook 5-8 minutes or until potatoes are just tender.
Meanwhile, whisk together vinegar, olive oil, lemon juice, sugar, oregano, mustard, salt and pepper in a small bowl.
Drain potatoes well. Turn potatoes into a large plastic food-storage bag. Add onion and dressing to bag; seal. Set bag aside at room temperature for 2 to 3 hours, turning occasionally to distribute ingredients evenly.
Add olives; toss gently to coat. Serve at once or refrigerate.
Servings: 6
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