Potato Salad With Sun Dried Tomato Caper Vinaigrette Recipes

POTATO SALAD WITH DIJON VINAIGRETTE

Potato Salad With Dijon Vinaigrette image

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Categories casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

Steps:

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO SALAD WITH SUN-DRIED TOMATO-CAPER VINAIGRETTE

Potato Salad With Sun-Dried Tomato-Caper Vinaigrette image

Make and share this Potato Salad With Sun-Dried Tomato-Caper Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup white balsamic vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons sun-dried tomato pesto
2 tablespoons drained rinsed capers
2 tablespoons chopped fresh parsley
salt
fresh ground black pepper
1/2 cup olive oil
3 lbs small potatoes, unpeeled (creamers or fingerlings)
2 tablespoons chopped fresh parsley, for garnish

Steps:

Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
Season with salt and pepper and whisk well to combine.
Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
Drain and cool slightly.
If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
Pour the vinaigrette over the potatoes and mix gently until coated.
Taste for seasoning and adjust.
Transfer to a serving bowl and refrigerate for at least 1 hour.
Remove the potato salad from the refrigerator 1 hour before serving.
Garnish with the parsley and serve.

Nutrition Facts : Calories 239, Fat 13.7, SaturatedFat 1.9, Sodium 99.5, Carbohydrate 27.1, Fiber 4.2, Sugar 2.1, Protein 3

SUN-DRIED TOMATO VINAIGRETTE

Sun-Dried Tomato Vinaigrette image

I came up with this blend so I would have a change from the usual Italian dressings that are so tart. It has a smooth taste and can be used in pasta salads, on green salads and also as a dipping sauce for your favorite breads.

Provided by ngdarlen

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons parmesan cheese, grated
1/2 teaspoon cracked black pepper
1/4 teaspoon salt (or more after tasting)
1 tablespoon dried onion flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons sun-dried tomatoes, packed in olive oil
1 tablespoon oil, from sun-dried tomatoes
1 tablespoon sugar
1 teaspoon minced garlic

Steps:

Place all ingredients in blender and mix until well blended.

Nutrition Facts : Calories 223.8, Fat 22.2, SaturatedFat 3.4, Cholesterol 2.2, Sodium 219.2, Carbohydrate 5.9, Fiber 0.6, Sugar 4.3, Protein 1.4

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