There are times when a without mayo potato plate of mixed greens is actually what's required. Like those terrace grills where mayonnaise and summer's warmth basically don't blend. Or then again a potluck gathering smorgasbord table for a group where you my Mom's best potato plate of mixed greens ever's hard bubbled eggs aren't capable of grieving at room temperature throughout the day or night long at the gathering.
What's more, shockingly, I listened to some place there are eaters who simply don't care for a mayonnaise dressing on their potato serving of mixed greens. What the what? Stunning, I know
For every one of these circumstances, this without mayo potato plate of mixed greens is the triumphant formula arrangement. I found the motivation for it while leafing through my duplicate of My Smith's Magazine I get every month from my nearby Smith's Marketplace supermarket. This potato serving of mixed greens is anything but difficult to make and feels somewhat modern, much the same as anything with exemplary French roots will. It's stacked with new nips of herbed nibbles, Dijon mustard seasoned olive oil, and it won't turn sour before the gathering closes, and far superior, gets increasingly tasty on the second and third day after it's been in the cooler
- 3 pounds red potatoes
- 5 tablespoons white wine vinegar divided
- 1/2 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 small red onion sliced, about 1 cup
- 2 tablespoons each minced fresh dill, fresh basil, and Italian flat leaf parsley
Instructions
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well. As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.
- In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
- Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.
Read more our recipe Coconut Shrimp #healthyfood #dietketo #breakfast #food
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