Herbed Yukon and Red Potato Salad

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Herbed Yukon and Red Potato Salad
Herbed Yukon and Red Potato Salad
1-3/4 lb. red potatoes quartered
1-1/2 lb. Yukon gold potatoes quartered
3/4 cup red bell pepper chopped
1/2 cup green onions sliced
2 tbsp. fresh parsley chopped
6 slices bacon cooked and crumbled
Balsamic vinaigrette (recipe follows)
Prep time: 15 minutes
Cook time: 15 to 20 minutes
Chill time: 1 hour or overnight

Bring a large pot of water to a boil. Add potatoes and cook for 10 minutes or until tender when pierced with the tip of a knife or a bamboo skewer; drain well and rinse with cold water. (DonZt overcook.) Cut potatoes into bite-size pieces and place in a bowl with red pepper, onions, parsley and, if desired bacon. Pour vinaigrette over potatoes and toss well to coat with dressing. Cover and chill for 1 hour or overnight.

Makes 8 servings.

Balsamic vinaigrette: In a small bowl, whisk together 1/3 cup olive oil, 1/4 cup balsamic vinegar, 1-1/2 tbsp. Dijon mustard, 1-1/2 tsp. sugar, 1/2 tsp. salt and 1/4 tsp. pepper.
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