My Potato Salad with Olive Vinaigrette is as simple and delicious as side dishes get. The only cooking required is boiling red new potatoes until tender, topping the sliced potatoes with a tangy mustard vinaigrette, followed by your favorite array of mixed olives. Simply buy a container of your favorite olives from your local supermarket’s olive bar and away you go! The tender, buttery potatoes soak up the flavorful vinaigrette which all pairs perfectly with the briny mix of olives.
(To view this recipe, click on the blue title of the blog post above*)
Potato Salad with Olive Vinaigrette
Ingredients:
- 6 red new potatoes
- 1 Tablespoon Dijon mustard
- ¼ cup extra virgin olive oil
- 3 Tablespoons white wine vinegar
- Pinch of crushed red pepper flakes
- Pinch of kosher salt
- Pinch of black pepper
- 1 cup of mixed olives, drained
Directions:
- Place the potatoes in a large pot of salted water. Bring the pot to a boil over high heat and cook for 20-25 minutes, or until the potatoes are tender when pierced with a knife. Drain the potatoes and allow to cool, just enough to handle.
- Slice the cooked potatoes into 1/2-inch slices and arrange on a serving platter. To make the vinaigrette, whisk together the next 6 ingredients until emulsified. Pour over the potatoes and then top it all with the drained olives. Serve warm.
Tagged: Dijon mustard, mustard, mustard vinaigrette, olive vinaigrette, olives, potato salad, potatoes, side dish, vegetarian
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