Warm Red-Potato Salad
Feb 16, 2013
Serving a classic potato warm instead of cold or at room temperature really brings out the contrasting flavors of its many ingredients, like the fresh mint and peppery radishes.
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2 1/2 lb. red potatoes
1/4 c. red wine vinegar
3 tbsp. Dijon mustard
3 tbsp. finely chopped fresh mint
2 tbsp. extra-virgin olive oil
1/2 tsp. Pepper
- In 4-quart saucepan, combine red potatoes, 2 teaspoons salt, and enough water to cover by 2 inches. Cover; heat to boiling on high. Reduce heat to medium. Simmer, partially covered, 14 minutes or until potatoes are tender. Drain well. Meanwhile, in large serving bowl, whisk together red wine vinegar, Dijon mustard, fresh mint, olive oil, and 1/2 teaspoon each salt and pepper.
- Gently toss cooked potatoes with vinaigrette. Fold in radishes, and green onions.
Video: Warm Potato Salad
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Date: 16.12.2018, 17:45 / Views: 32253