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Baby Potato Salad with Mustard Vinaigrette

This is much like a German Potato Salad where a tangy, mustardy vinaigrette takes the place of mayonnaise.This recipe makes a lot of the mustard vinaigrette.  Start with using half and add more as needed. This can be served warm or cold. Barb L.

Serves: 4-5

4 pieces of bacon, fried until crispy, then chopped fine when cooled, if desired

1 ¾ pounds baby or fingerling multi-colored potatoes

1/2  cup Flying Olive Lemon, Olive Wood Smoked, Cilantro and Roasted Onion, or a Combination of Choice Extra Virgin Olive Oil (We like to use 1/2 Smoked and 1/2 Cilantro and Roasted Onion)

2 Tbsp Flying Olive Oregano or Jalapeno White Balsamic Vinegar, (Sicilian Lemon Balsamic is also a possibility but it does tend to be a bit sweeter. We like 1 1/2 Tbs of Oregano to 1/2 Tbsp Sicilian Lemon)

2 ½ Tbsp grainy or country Dijon mustard

¾ tsp freshly ground black pepper

¼ tsp salt, more to taste

½ cup red onion sliced thin or 1 ½ tsp onion powder

2 Tbsp fresh snipped chives

Directions:

Fry or microwave the bacon until crisy.  Set aside to cool to make chopping it later a little easier.

Rinse the potatoes off under cold water. Check for blemishes and remove. Place the potatoes in a pan and cover with cold water. Bring to a boil. Reduce heat to medium low and cook approximately 15 minutes for round baby potatoes or 20 for fingerlings until they are almost done.

While the potatoes are cooking, combine the Flying Olive EVOO and Balsamic Vinegar of Choice, the mustard, salt and pepper in a jar with a lid or whisk together. If using onion powder, add it now. Set aside.

When the potatoes are done cooking, drain them well. Let cool so that it is possible to handle them but they are still warm. Slice the potatoes from top to bottom, in half.

Place the potatoes in a large bowl. Add the bacon, if using. If you are using onion slices, add them now. Add half the mustard dressing and fold GENTLY to coat with the vinaigrette. Add more vinaigrette as needed. Sprinkle with the snipped chives and serve.

Submitted by Barb and Chuck L.