Balsamic Fingerling Potato Salad Recipes

BALSAMIC VINEGAR POTATO SALAD

Balsamic Vinegar Potato Salad image

Make and share this Balsamic Vinegar Potato Salad recipe from Food.com.

Provided by Mika G.

Categories Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

10 medium red potatoes, diced
6 -8 green onions, chopped
1/2 cup roasted red pepper, diced
1 (4 ounce) can black olives, sliced and drained
1 (10 ounce) can water-packed artichoke hearts, chopped
1/2 cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried mustard
2 tablespoons fresh parsley, chopped

Steps:

Cook potatoes in water until tender. Drain, and transfer to a large bowl.
Add green onions, red peppers, olives, and artichokes to the bowl with the potatoes.
In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil dried mustard and parsley.
Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

Nutrition Facts : Calories 247.7, Fat 3.8, SaturatedFat 0.5, Sodium 295.5, Carbohydrate 48.6, Fiber 7.4, Sugar 3.3, Protein 6.8

BALSAMIC FINGERLING POTATO SALAD

BALSAMIC FINGERLING POTATO SALAD image

Categories Potato Side

Yield makes 6 servings

Number Of Ingredients 9

Ingredients

-2 lbs. fingerling potatoes
-4 slices bacon
-1 oz. fresh basil, torn into small pieces
-1/2 cup canola oil
-1/3 cup balsamic vinegar
-1 Tbl. dijon mustard
-1 tsp. each fresh rosemary and thyme.
-1 Tbl. sugar
-1 clove garlic

Steps:

-Steam potatoes, until tender while doing the following steps. -In blender, pulse together vinegar, mustard, rosemary, thyme, sugar and garlic. -With blender running, add oil slowly through hole in lid. Blend until smooth and emulsified. Set aside. -Chop bacon into 1/4 inch strips. Fry in small pan until crisp. Pour out extra renderings, but do not drain on towel. -When potatoes are tender, cut large ones in half, leaving small ones alone. This makes them more similar sizes. -In a large bowl, combine potatoes, bacon with residual renderings, 1/2 cup dressing (more or less, if desired), and torn basil. -Serve hot, room temperature or cold. (best at room temperature)

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