Serves 6
When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.
Nutritional Information
Per 1-cup serving:
- Calories: 293
- Protein: 4 g
- Total Fat: 19 g
- Saturated Fat: 2 g
- Carbohydrates: 28 g
- Cholesterol: 0 mg
- Sodium: 191 mg
- Fiber: 4 g
- Sugar: 5 g
Vegan/Gluten-Free
Walnut-Tarragon Vinaigrette
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
4 Tbs. olive oil
2 Tbs. walnut oil
1 tsp. dried tarragon
1/2 tsp. salt, optional
1/4 cup finely chopped shallot or red onion
Two-Tone Potato Salad
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
3 medium boiling potatoes, peeled and cut into 1/2-inch dice
1 large sweet potato, peeled and cut into 1/2-inch dice
2 cups arugula
1 1/2 cups cherry tomatoes, halved
1 cup finely diced celery
1/2 cup toasted walnut pieces
2. To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.
3. Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.
4. Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving
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