Potato Salad with Vegetables & Mustard Vinaigrette

             3/4 pound of mixed baby potatoes

1 yellow bell pepper

1 red bell pepper

1 1/2 cups fresh baby spinach

1/2 sliced red onion

1 cup halved cherry tomatoes

1/4 cup red wine vinegar

1/3 cup white balsamic vinegar

1/8 cup fresh lemon juice

2 tbs. whole grain mustard

2 tbs. Dijon mustard

1 tbs. freshly ground ginger

2 tsp. honey

1/4 tsp. white pepper

sea salt and fresh ground pepper to taste

1. First, wash and cut the potatoes. Halve the smaller ones and quarter any that are larger.  Boil water and add the potatoes, boil for about 12 minutes. Poke with a toothpick until easily penetrated and remove from stove. Strain the potatoes and run under cold water for about 10 minutes.

2. Cut your vegetables – yellow pepper, red pepper, onion, and tomatoes. This part is up to you, however you like your veggies. I personally like them roughly diced, medium sized. Set aside.

3. Make the vinaigrette. Combine the red wine vinegar, white balsamic vinegar, mustards, honey, salt and pepper, white pepper, ginger and lemon juice. Set aside.

4. Combine the potatoes, vegetables, spinach and vinaigrette in your favorite serving bowl! Adjust flavor profile with salt, pepper, and additional spices if desired, and most importantly, enjoy!

Pair with your favorite barbecued meat or sides and enjoy a beautiful summer’s day! I served this salad with Asian-barbecued pork and cilantro-parsley grilled chicken. Scrumptious!

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