Potato Salad with Peppers and Onions

Ingredients

Mustard Vinaigrette:

• 2 tablespoons mustard
• 1 tablespoon water
• 1/2 cup vinegar
• Juice of one lemon
• Fresh ground black pepper
• 2 cups olive oil
• Salt, to taste

Salad:

• 4 medium Idaho potatoes, peeled
• 1 medium yellow or orange pepper
• 1 medium onion
• 3/4 cup Mustard Vinaigrette
• Coarse salt and freshly ground pepper

Preparation

1. For vinaigrette, combine all ingredients in bowl except oil and whisk until frothy. Whip mixture continuously as steady stream of oil is added. Whisk until all oil is incorporated. Season to taste.
2. For salad, boil potatoes in lightly salted water. Cut pepper into thin, 2-inch strips. Cut onion into thin slices. Slice warm boiled potatoes into salad bowl, scatter sliced peppers and onions over them and pour on about 1/2 cup vinaigrette.
3. Using hands, gently mix salad until each potato slice is coated with vinaigrette and onions and peppers are well distributed.
4. Taste salad and season with salt and freshly ground pepper. Let salad stand at least an hour. Before serving, taste salad again and add vinaigrette to taste.

Calories:	280		Total Fat:	18g
Cholesterol:	0mg		Protien:	2g
Carbohydrates:	26g		Sodium:	10mg

Serves

6 servings

Source

The Idaho Potato Commission

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