Wednesday, December 17, 2008

No Mayo Potato Salad

1½ lbs. Yukon Gold potatoes
1½ lbs. Red potatoes
¼ cup walnut oil
¼ cup rice vinegar
1 tbl. balsamic vinegar
¾ tsp. salt
¾ tsp. freshly ground black pepper
1½ tsp. sugar
2 tbl. capers
3 medium green onions, finely sliced
½ cup coarsely chopped sweet onions
½ bunch parsley, finely chopped

Optional additions: Red and green chopped peppers, celery, lightly sautéed sweet onions, toasted walnuts, cooked chicken breast, sliced grape tomatoes, crumbled bacon.

Boil or steam the potatoes with their skins on until soft but not mushy. Let cool slightly and cut into bite-sized pieces.

Combine the walnut oil, rice and balsamic vinegars, salt, pepper, sugar, and capers.

Combine the potatoes, green onions, sweet onions, and parsley. Add the dressing, stirring lightly to mix. Serve warm or cold. Serves 10.

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