Salad, how boring is that?
I know I promised to post something worth posting but I’ve been a bit down and slightly depressed lately.
Why? I cannot fit into some of my clothes.
So this was lunch. And I throw in some croutons, no dressing. If you’re ever so inclined, add some grilled chicken or smoked salmon.
Maybe from now on my posts will revolve around healthy food options.
P.S. I need to find some gym time today. Also, work is picking up momentum and I foresee busy days ahead.
Potato Salad with Herbed Dijon Vinaigrette
Ingredients:
1 1/2 to 2 lbs New potatoes, halved
1/4 Cup Extra Virgin Olive Oil
1 tsp White Wine Vinegar
1/2 tsp Fresh Black Pepper
2 tsp Dijon Mustard
1/4 Packed Cup Parsley, chopped
1/8 tsp Red Pepper Flakes
1/2 tsp Paprika
1/4 tsp SugarDirections:
Whisk together the ingredients for the dressing (everything BUT the potatoes in the ingredients list, obviously). A small blender like the magic bullet works well to help emulsify the dressing, but you can easily whisk it by hand. Set aside the dressing or store over night until ready to use.Boil the potatoes in well-salted water until tender but not falling apart. You can also cook them in a pressure cooker on the second ring for 4 minutes, using the natural-release method. Let the potatoes cool, but not all the way. When the potatoes are still hot/warm, but cool enough to handle, mix them with the dressing. Let sit for several minutes before serving to allow the flavors to blend, or refrigerate until ready to serve.
For a little twist, you can reheat leftover vinaigrette potatoes under the broiler until crispy and heated through.
Serves 2-4
