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Thursday, January 08, 2015

Potato Salad with Vinaigrette Dressing


Ah, the New Year with all its resolutions-- eat better, exercise, get more sleep, spend more time with family. . . . and the list goes on.  Most of us are lucky if we can keep our resolutions for more than a week or two before we've gone back to the dark side.   I don't make resolutions anymore, especially about exercising, as the most exercise I get in January is sliding back into my old ways. . . . sigh. . . .

But. . . if you want to eat a little healthier, which is good any time of the year, then this Potato Salad with Vinaigrette Dressing is the way to go.  I love potato salad and like it made with a mayonnaise dressing but this one is so tasty I don't miss the beloved mayonnaise one bit. 

The original recipe came from a 1970s magazine but the recipe cannot be found online anywhere.  Over the years I've changed a few things, including the name, to suit my liking and so the salad is now mine. 

The salad can be successfully made the day before or even few hours before you wish to serve it.  Any sweet pepper can be used but I'd avoid green pepper because of its strong taste.  Yellow, red or orange peppers are milder and would be more suitable to give a little sweetness to the salad.  

Because this salad has no animal products it's vegan by default.  


Potato Salad with Vinaigrette Dressing
1½ pounds potatoes
1 sweet yellow (red or orange) pepper, seeded and medium diced
2 green onions, sliced
¾ cup frozen green peas, lightly cooked and cooled
3 tablespoons vegetable oil
2 tablespoons vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard (Or use regular yellow mustard if you don't have Dijon.)
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sugar
1 teaspoon dried dill
Fresh dill for garnish, optional

Peel or scrub potatoes and cook in lightly salted boiling water until tender but not over done. New potatoes will only need a good scrubbing.  Drain and let cool slightly. 

Cut potatoes in large chunks.  In a large bowl combine warm potatoes, diced yellow pepper, sliced onions and green peas. 

Mix the oil, vinegar, lemon juice, mustard, salt, pepper, sugar and dried dill together to make a dressing. I like to use a jar to mix the dressing.  It's so easy to put everything in the jar and shake.  Mix half the dressing with the potatoes and vegetables.  Chill.  When ready to serve mix in the remaining dressing, tossing lightly.  Garnish with a little fresh dill if desired.

Makes about 6-8 servings.  


1½ pounds potatoes are about 5 medium to large potatoes peeled.  I cut my potatoes in thirds or fourths before boiling in lightly salted water.  

Let the potatoes cool a little and cut them into chunks and place in a large bowl.  Add the sweet pepper, onions and slightly cooked and cooled green peas.

Mix all dressing ingredients together.  
I like to use a jar and shake everything together until well blended.

Mix the potatoes and vegetables together with half the dressing.  Chill the salad and reserve the remaining dressing to mix through the salad before serving.  

Serve the Potato Salad with Vinaigrette Dressing on a bed of lettuce for a real taste treat.

You won't need a New Year's Resolution to make and eat 
this delicious Potato Salad with Vinaigrette Dressing.


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