Roasted Garlic Potato Salad
Made With Our
Directions
Item No.
120801
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Item No.
120804
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Item No.
312501
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
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Ingredients
- 1 1/2 pounds small white potatoes, scrubbed
- 1 cucumber, peeled, split, seeded and diced
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2-3 ounces Feta cheese, crumbled
- 1 Tablespoon Stonewall Kitchen Roasted Garlic Mustard or Horseradish Mustard
- 2 Tablespoons red wine vinegar
- 4 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons fresh basil, chopped (plus leaves to garnish)
- 2 Tablespoons flat-leaf parsley, chopped
- Freshly ground black pepper to taste
- Salt
Directions
- Put potatoes in a large pot, cover with water and bring to a boil over high heat. Add some salt and continue cooking until potatoes are just tender when pierced with a knife. Begin testing around 8 minutes. Times will vary with size of potatoes. Drain and let cool.
- When cool, cut into fourths or eighths. Combine cucumber, pepper and onion and Feta cheese with potatoes in a large bowl.
- Whisk Mustard and vinegar together in a small bowl. In a slow stream, whisk Olive Oil into mixture to form an emulsion. Stir in basil and parsley. Pour dressing over salad; toss to blend, then season with salt and pepper. Add a couple of fresh basil leaves as garnish and serve at once.
