TLC Cooking "Little Red Potato Salad"

Little Red Potato Salad

Little Red Potato Salad

YIELD Makes 10 servings
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INGREDIENTS

Red Wine Viniagrette
1/2	cup red wine vinegar
3/4	cup olive oil
2	tablespoons lemon juice
2	tablespoons honey Dijon mustard
2	cloves garlic, minced
1/2	teaspoon sugar
1/2	teaspoon salt
1/2	teaspoon black pepper
Potato Salad
3	pounds (about 8 cups) new potatoes, unpeeled, halved or quartered and cooked
1	cup (4 ounces) shredded Cheddar cheese
1	cup (4 ounces) shredded mozzarella cheese
2	cups fresh green beans, trimmed and blanched
1	medium red bell pepper, cut into strips
1	medium red onion, cut into strips
3/4	cup basil leaves, cut into thin strips
6	slices bacon, cooked and crumbled

PREPARATION:

For vinaigrette, place all ingredients in small jar with tight-fitting lid; shake well. Refrigerate until ready to use. Shake before using.
For potato salad, place potatoes in a large bowl. Add cheeses and drizzle 1/4 cup Red Wine Viniagrette over mixture. Marinate at room temperature for 30 minutes. Add green beans, bell pepper, red onion and basil to salad mixture. Pour remaining dressing over salad; toss to coat. Garnish with crumbled bacon.

This recipe appears in: Salads

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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