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Sunny Cove And Kirschenman Red And White Potato Salad

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Ingredients
  Red potatoes 12 Small (Sunny Cove and Kirschenman)
  White potatoes 12 Small (Sunny Cove and Kirschenman)
  Dijon mustard 12 Small
  Garlic 1 Clove (5 gm)
  Fresh lemon juice 1⁄2 Cup (8 tbs)
  Olive oil 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Red onion 1 , julienned
  Red peppers 2 , cored, seeded and julienned
  Yellow peppers 2 , cored, seeded and julienned
  Orange peppers 2 , cored, seeded and julienned
Directions

GETTING READY
1. For the dressing, put mustard, garlic and lemon juice in a food processor and with the motor running, slowly drizzle in olive oil to emulsify, season with salt and pepper to taste.
2. Keep the dressing in a jar in the refrigerator for later use.

MAKING
3. In a pot boil the potatoes until barely done, about 15-20 minutes.
4. Drain, cool, cut into quarters and store in the fridge until ready to use.

SERVING
5. To serve, shake the dressing to blend and mix with potatoes, onion and peppers and serve in a large bowl in the centre or individually portioned in smaller plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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4.10769
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 780 Calories from Fat 410

% Daily Value*

Total Fat 46 g71.1%

Saturated Fat 5.7 g28.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 89.1 mg3.7%

Total Carbohydrates 84 g28.2%

Dietary Fiber 13.3 g53.3%

Sugars 7.7 g

Protein 15 g30.2%

Vitamin A 30.3% Vitamin C 488%

Calcium 5.9% Iron 16.3%

*Based on a 2000 Calorie diet

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Sunny Cove And Kirschenman Red And White Potato Salad Recipe