Potato Salad With Green Onion And Mustard Raspberry Vinaigrett - cooking recipe

Ingredients
    3 lbs baby red potatoes
    1 bunch green onion, minced
    1/2 cup red onion, minced
    salt and pepper
    For the Dressing
    5 garlic cloves
    1 tablespoon Dijon mustard
    1/3 cup raspberry vinegar (real, not flavored)
    3/4 cup canola oil
    salt and pepper
Preparation
    In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince.
    Add the mustard, vinegar, salt and pepper and process.
    Drizzle in the oil in a slow, steady stream to emulsify.
    Adjust salt and pepper to taste.
    Cook potatoes until al dente in boiling water; drain and rinse.
    Slice into bite-size pieces.
    Toss with onions and vinaigrette while still hot.

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