Sunny Cove And Kirschenman Red And White Potato Salad

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Nov. 15, 2011

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
Servings: 6

Nutrition Facts

Serving size

Calories 780Calories from Fat 410

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 89 mg3.71%

Total Carbohydrates 84 g28%

Dietary Fiber 13 g52%

Sugars 7 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet