Potato Salad With Green Onion and Mustard Raspberry Vinaigrett

Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a tasty potato salad, best served warm with fruit salad or coleslaw and barbequed chicken or ribs.I learned this recipe in a cooking class taught by chef Dee Biller.

Ingredients Nutrition

Directions

  1. In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince.
  2. Add the mustard, vinegar, salt and pepper and process.
  3. Drizzle in the oil in a slow, steady stream to emulsify.
  4. Adjust salt and pepper to taste.
  5. Cook potatoes until al dente in boiling water; drain and rinse.
  6. Slice into bite-size pieces.
  7. Toss with onions and vinaigrette while still hot.

Reviews

(1)
Most Helpful

Very good! Anyone tired of the standard potato salad with mayo should give this a try. I liked the very mild raspberry flavor (don't be put off by the potato-raspberry combo -- it's tasty), and I appreciated how easy this was to assemble. Thanks for posting!

Aunt Cookie July 04, 2007

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