New Potato Salad

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* Exported from MasterCook *

 

New Potato Salad

 

Recipe By : American Farm Cookbook by Linda & Fred Griffith

Serving Size : 8 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds small red, yellow, or blue potatoes -- scrubbed

4 peppercorns -- crushed

4 cups stock

1/4 cup cider vinegar

1 red bell pepper -- finely diced

1 green bell pepper -- finely diced

4 ounces peeled jícama -- finely diced

1/2 cup finely chopped scallions (white part only)

1 dried red chile pepper -- crushed

Basil Vinaigrette

4 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/4 cup vegetable oil

1/4 cup extra virgin olive oil

1/4 cup minced fresh basil

2 teaspoons celery seed

Kosher salt & freshly ground black pepper -- to

taste

Diced fresh peeled tomato and avocado -- for garnish

 

 

Carefully slice potatoes into thick slice, about ¼ to ½ inch thick. Put into

a large bowl, sprinkle with ¼ cup cider vinegar, and cool. Then add the next

five ingredients and toss well.

 

To make the vinaigrette, combine ¼ cup vinegar and mustard in a small bowl,

whisking well. Slowly beat in oils to form a thick emulsion. Add the basil

and celery seed.

 

Carefully combine the vinaigrette with the potatoes and vegetables. Toss and

season with salt and pepper. This does best if it stands for a few hours. If

you store it in the refrigerator, be sure to let it come to room temperature

before serving. Divide among serving plates and garnish with tomatoes and

avocado.

 

 

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