- 6
Ingredients
- Salad:
- 2 lbs (1 kg) nugget potatoes (unpeeled, about 2 inches or 5 cm in diameter)
- 2 tsp (10 mL) salt
- 1/3 cup (75 mL) chopped fresh Italian (flat-leaf) parsley
- 2 tbsp (25 mL) chopped, drained sun-dried tomatoes (packed in oil)
- 1/3 cup (75 mL) grated extra-old white cheddar cheese
- 1/4 cup (50 mL) sliced green onions
- Vinaigrette:
- 3 tbsp (50 mL) red wine vinegar
- 1 garlic clove, minced
- 1/4 tsp (1 mL) each salt and pepper
- 1 1/2 tsp (7 mL) Dijon mustard
- 3 tbsp (50 mL) extra-virgin olive oil
- 1/4 cup (50 mL) chopped fresh basil
Preparation
Step 1
For the salad: Using sharp knife, cut nugget potatoes into 1/4-inch (5 mm) thick slices. Put potatoes in large saucepan and add enough cold water to cover potatoes by 1 Inch (25 cm). Add 2 tsp (10 mL) salt. Place over high heat and bring to a boil.
Reduce heat and simmer for 5 minutes or until potatoes are just tender.
Remove 1 tbsp (15 ml) potato water; set aside for vinaigrette. Drain potatoes well and spread, in an even layer, on large rimmed baking sheet.
While potatoes are cooking, prepare Vinaigrette: In large bowl, whisk together vinegar, reserve 1 tbsp (15 mL) potato water, garlic, and 3/4 tsp (1 mL) each salt and pepper. Drizzle half of the vinegar mixture over the hot potatoes and let stand for about 15 minutes or until cool.
Whisk mustard into remaining vinegar mixture, then gradually whisk in oil. Whisk in basil.
Sprinkle parsley, sun-dried tomatoes, cheese and onions evenly over potatoes. Using wide spatula, transfer potato mixture to large bowl with vinaigrette; toss gently until combined. Transfer to platter.