Little Red Potato Salad the Editors of Publications International, Ltd.
Little Red Potato Salad
Makes 10 servings
|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 black pepper|
|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|
- 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.
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||37 %|
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