Potato Salad With Green Onion and Mustard Raspberry Vinaigrett

"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."
 
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Ready In:
35mins
Ingredients:
9
Serves:
10
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ingredients

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directions

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

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p> 8727975"
 
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