Red, White and Blue Potato Salad Recipe

Name: Red, White and Blue Potato Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 900 g (2 lb.) very small red potatoes; 90 ml (6 tbsp.) olive oil; 60 ml (¼ cup) red wine vinegar; 15 ml (1 tbsp.) Dijon mustard; 3 ml (¾ tsp.) salt; 2 ml (½ tsp.) black pepper; 450 g (1 lb.) Compliments Santalina™ grape tomatoes, halved; 175 ml (¾ cup) sliced celery (about 2 large stalks); 90 g (3 oz.) crumbled blue cheese; 3 green onions; 30 ml (2 tbsp.) chopped fresh parlsey

Ingredients

900 g (2 lb.) very small red potatoes
90 ml (6 tbsp.) olive oil
60 ml (¼ cup) red wine vinegar
15 ml (1 tbsp.) Dijon mustard
3 ml (¾ tsp.) salt
2 ml (½ tsp.) black pepper
450 g (1 lb.) Compliments Santalina™ grape tomatoes, halved
175 ml (¾ cup) sliced celery (about 2 large stalks)
90 g (3 oz.) crumbled blue cheese
3 green onions
30 ml (2 tbsp.) chopped fresh parlsey

PREP TIME 10m	COOK TIME 12m	TOTAL TIME 22m
YIELD 2 servings

Instructions

Place potatoes in a medium saucepan, add water to cover and bring to a simmer.
Cook at a slow simmer until just tender (about 8 to 12 minutes).
In a large bowl, whisk together oil, vinegar, mustard, salt and pepper.
Add cooked potatoes and remaining ingredients and gently fold together to thoroughly coat vegetables with dressing.
Refrigerate until ready to serve.

Appetizers