Fresh Ideas - June 9 - Recipe Potato Salad with Peppers and Onions

Ingredients

Mustard Vinaigrette:

• 2 tablespoons mustard
• 1 tablespoon water
• 1/2 cup vinegar
• Juice of one lemon
• Fresh ground black pepper
• 2 cups olive oil
• Salt, to taste

Salad:

• 4 medium Idaho potatoes, peeled
• 1 medium yellow or orange pepper
• 1 medium onion
• 3/4 cup Mustard Vinaigrette
• Coarse salt and freshly ground pepper

Preparation

1. For vinaigrette, combine all ingredients in bowl except oil and whisk until frothy. Whip mixture continuously as steady stream of oil is added. Whisk until all oil is incorporated. Season to taste.
2. For salad, boil potatoes in lightly salted water. Cut pepper into thin, 2-inch strips. Cut onion into thin slices. Slice warm boiled potatoes into salad bowl, scatter sliced peppers and onions over them and pour on about 1/2 cup vinaigrette.
3. Using hands, gently mix salad until each potato slice is coated with vinaigrette and onions and peppers are well distributed.
4. Taste salad and season with salt and freshly ground pepper. Let salad stand at least an hour. Before serving, taste salad again and add vinaigrette to taste.

Serves
6 servings

Calories:

280g

Total Fat:

18g

Cholesterol:

0mg

Protein:

2g

Carbohydrates:

26g

Sodium:

10mg

Whenever friends and family gather to celebrate warm weather days, potato salad is probably the most popular side dish served. However, the traditional salad made with mayonnaise and eggs that we all know and love is being passed by for lighter versions that include more vegetables, different protein sources and healthier dressings.

Simple sides

The best part is - these salads are easy to make. Cut your Idaho potatoes into 1-inch cubes with the skins still on. Boil in water for about 8-15 minutes, then check for doneness by piercing a cube with a fork or skewer. If it goes through with little resistance, drain the potatoes and return them to the pot. Add your favorite dressing and ingredients while the potatoes are still warm. Warm potatoes more easily absorb all the delicious dressing.

Fix ahead dishes

These decadent dishes are best eaten the day after they're made. This gives the flavors a chance to intensify and come together. When you're ready to serve, keep your cold salad the perfect temperature by placing your serving dish in a larger bowl filled with ice.

Treat your family to potato salads they've never tasted before. For more recipes for salads and other potato dishes, visit www.IdahoPotato.com.