Blue And Gold Potato Salad With Shallot Dressing

By á-174942

Ingredients

• POTATOES:
• 1 pound purple potatoes
• 1 pound Yukon Gold potatoes
• 1 pound butternut squash
• Salt to taste
• 1/2 cup diced celery
• 3 tablespoons snipped chives
• 1/2 cup toasted walnuts (optional)
• DRESSING:
• 1 large shallot quartered
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon coarse salt - (to 2 tspns)
• Freshly-ground black pepper to taste
• 3/4 cup oil

Preparation

Step 1

For the Potatoes: Peel and cut potatoes and squash into 1-inch cubes. Boil each vegetable separately in salted water until just tender, about 10 minutes. Drain and toss with some of Dressing while potatoes are warm.

When cool, add celery, chives, nuts and additional dressing. Taste and adjust seasoning.

For the Dressing: Place shallot, mustard and lemon juice in blender or bowl of food processor. Process until shallot is pureed. Add salt, generous grindings of pepper and blend. With machine running, add oil in steady stream. Dressing should be a little salty as potatoes absorb a lot of flavor.

This recipe yields 6 servings.

Each serving: 382 calories; 580 mg sodium; 0 cholesterol; 28 grams fat; 32 grams carbohydrates; 6 grams protein; 1.25 grams fiber.