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06-27-2013, 09:30 AM
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#41
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,446
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I'm not sure how to copy and paste a post using the app, but you can search for Potato Salad with Vinaigrette Dressing by GotGarlic and it should show up.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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06-27-2013, 09:37 AM
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#42
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,266
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Quote:
Originally Posted by GotGarlic
I'm not sure how to copy and paste a post using the app, but you can search for Potato Salad with Vinaigrette Dressing by GotGarlic and it should show up.
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Found it!
Potato Salad with Vinaigrette Dressing
3 pounds small red new potatoes (12-15), sliced 1/4 inch thick
1/2 cup white wine vinegar
2 tbsp. olive oil
1 tbsp. lemon juice
2 tsp. sugar
2 tsp. dried oregano
1 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup finely chopped red onion
1/2 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. Drain well. Meanwhile, whisk together vinegar, olive oil, lemon juice, sugar, oregano, mustard, salt and pepper in a small bowl. 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.
Since I discovered this one, it's the only one I really like to make, even though my hubby isn't crazy about it after the first day ;-)
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06-27-2013, 12:40 PM
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#43
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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I don't eat potato salad...just never liked it, but was reading this thread because I am sometimes asked to make it for others. I don't like mayonnaise or MW, which is probably why I don't like potato salad, macaroni salad, etc. I do like a macaroni salad made with a vinaigrette, and may have to try the recipe in the last post for this potato salad. I'm glad I decided to take a look at the thread even though I don't eat potato salad...yet.
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No matter where I serve my guests, it seems they like my kitchen best!
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06-27-2013, 01:54 PM
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#44
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,446
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Quote:
Originally Posted by chopper
I don't eat potato salad...just never liked it, but was reading this thread because I am sometimes asked to make it for others. I don't like mayonnaise or MW, which is probably why I don't like potato salad, macaroni salad, etc. I do like a macaroni salad made with a vinaigrette, and may have to try the recipe in the last post for this potato salad. I'm glad I decided to take a look at the thread even though I don't eat potato salad...yet. 
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Let me know if you like it, chopper. I love this recipe.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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06-27-2013, 06:39 PM
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#45
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Assistant Cook
Join Date: Jun 2013
Location: Columbus
Posts: 23
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Potato Salad
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06-27-2013, 07:37 PM
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#46
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Quote:
Originally Posted by GotGarlic
Let me know if you like it, chopper. I love this recipe.
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I will. Not sure when I will try it. I have to wait for visitors so that there are more people to eat it.
__________________
No matter where I serve my guests, it seems they like my kitchen best!
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06-27-2013, 08:09 PM
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#47
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Executive Chef
Join Date: Jun 2013
Location: North West England
Posts: 4,502
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Quote:
Originally Posted by Aunt Bea
Found it!
Potato Salad with Vinaigrette Dressing
3 pounds small red new potatoes (12-15), sliced 1/4 inch thick
1/2 cup white wine vinegar
2 tbsp. olive oil
1 tbsp. lemon juice
2 tsp. sugar
2 tsp. dried oregano
1 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup finely chopped red onion
1/2 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. Drain well. Meanwhile, whisk together vinegar, olive oil, lemon juice, sugar, oregano, mustard, salt and pepper in a small bowl. 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.
Since I discovered this one, it's the only one I really like to make, even though my hubby isn't crazy about it after the first day ;-)
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Thanks, I'll give it a try
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