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Old 07-24-2013, 02:04 PM   #1
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Potato Salad with Vinaigrette Dressing

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
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Old 07-24-2013, 02:45 PM   #2
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I will have to try this. Leaving out the mayo is a great way to reduce calories.
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Old 07-24-2013, 03:31 PM   #3
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OK, you sold me with the black olives. OMG, this looks wonderful!
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Old 07-24-2013, 03:36 PM   #4
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Thanks This is my favorite way to make potato salad now. After the first day, it gets pretty tangy; DH doesn't like it as well then, but I love it. And it goes great with grilled meats, especially if they have a sauce that leans to the sweet side.
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Old 07-24-2013, 10:48 PM   #5
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Looks great! Will be trying this one and PPO's No-mayo.

Thanks for the recipe.
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Old 07-26-2013, 01:51 AM   #6
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Looks like another winner like PPO's no-mayo potato salad. Did you use regular black olives or Kalamata? Guess I'll be adding red potatoes to my shopping list.

Still trying to duplicate the roast beef sandwich spread I had at Kings Arms over 30 years ago. I remember mayo, horseradish, and dijon mustard...but something is missing. If anyone knows how that one is made, I'd be much obliged.
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Old 07-26-2013, 05:36 AM   #7
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Sounds lovely, thanks GG
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recipe, potato, salad, dressing, vinaigrette

Potato Salad with Vinaigrette Dressing [B]Potato Salad with Vinaigrette Dressing[/B] 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 3 stars 1 reviews
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