Potato Vinaigrette Salad
Servings
8Serving size
1/2 cup
COOKING TIME
45 Minutes
This recipe can be multiplied by 2 and keeps well for about 3 days.
Ingredients
| 3 quart Water |
| 1 1/2 pound Red potatoes (choose small potatoes) |
| 2 Tbsp. chopped Shallots, raw |
| 2 Tbsp. Red wine vinegar |
| 1 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/3 large Red onion (thinly sliced) |
| 1/3 large White onions |
| 2 Tbsp. Fresh dill (chopped) |
Instructions
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and drain into a colander and rinse with cold water.
Cut the potatoes into 1/2 to 1 inch pieces. Place in a large mixing bowl and add the shallots, vinegar, olive oil and salt. Gently fold the salad until well blended.
Add fresh ground pepper to taste while folding.
Chill well before serving.
When ready to serve, place the sliced onions over the top of the salad and sprinkle with dill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe using the olive oil is almost all monounsaturated fat where the Red Potato Salad using the mayonnaise does have some saturated fat. Both great recipes and both low in fat – but the fats are different.