Friday, July 15, 2011

New Red Potato Salad

LFFC New Red Potatoes

This recipe is adapted from the Food Network's Paula Deen. A great way to use up three items that are abundant in the shares right now - new red potatoes, green bell peppers, and fresh onions.

New Red Potato Salad
Serves 6

4 cups new red potatoes, cut in small pieces
½ cup green bell pepper, finely diced
¼ cup red onion, finely diced
3 scallions, diced (optional)
1 teaspoon dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon mayonnaise or vegenaise
salt and fresh pepper

1. Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
2. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

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