- 48 oz. Tasteful Selections® potatoes, halved
- 8 c. cold water
- 4 tbsp. apple cider vinegar, divided
- 1 tbsp. salt
- 1 small red onion, sliced
- 3-4 radishes, finely chopped
- 2 celery ribs, chopped
- ½ c. flat parsley, chopped
- 2 tbsp. chopped fresh thyme
- 1 tbsp. chopped fresh oregano
Vinaigrette Ingredients- ⅓ c. extra-virgin olive oil
- 3 tbsp. apple cider vinegar
- 2 tbsp. Dijon Mustard
- 2 cloves garlic, minced
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. chili pepper flakes
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Instructions
Place potatoes in a large stockpot, along with 8 cups cold water, 2 tablespoons apple cider vinegar and 1 tablespoon salt. Bring to boil, reduce to simmer & cover loosely; cook potatoes until they are fork tender, about 10 minutes. Drain potatoes, place in a large bowl; add another 2 tablespoons apple cider vinegar; toss well and let your potatoes sit for a few minutes while they absorb the vinegar. While potatoes are cooking, add all vinaigrette ingredients to a small glass bowl or measuring cup; whisk vigorously until well combined and slightly emulsified. Pour vinaigrette over warm potatoes; toss gently until potatoes are well coated. Allow potatoes to cool for 20-30 minutes, giving them a gentle toss from time to time so they absorb all the flavors of that vinaigrette as they cool down. While potatoes are cooling, chop up veggies and fresh herbs. Once potatoes have cooled, add veggies and herbs; give salad a gentle toss. Serve immediately or let it sit at room temperature for a few hours to give the flavors a chance to mingle.
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