I’m sure that if you try this Fresh Potato Salad With Vinaigrette you will love it. It’s tasty and hearty at the same time.
This recipe is from my mother in law. She makes this potato salad. It’s better than making it with mayo, it’s lighter and healthier. I like this version better. And it’s filled with lots of veggies.
I guess it takes a bit of time in making it but I promise you that it’s all worth it. 🙂 And you can prepare it ahead of time, a day before and the next day, you just serve it. Very convenient!
- 5 medium size potatoes
- 2 eggs (skip for vegan option)
- 250 g of canned white asparagus
- a 1/4 of a red bell pepper
- 1/4 of a green bell pepper
- 1/4 of a yellow bell pepper
- 200 g of black olives
- 150 g cherry tomatoes, halved
- 1/2 a teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 teaspoon of sugar
- 1/2 red onion
- 150 g peas
- 50 ml of extra virgin olive oil
- 30 ml of vinegar
- 1 tablespoon chives, chopped
In one pot, boil the potatoes with the skin on and a pinch of salt until they’re soft when you pierce them with a fork. Discard the water. Set the potatoes aside to cool.
In a smaller pot, add the peas in boiling water and cook them for 5-6 minutes, until they’re undercooked. Set aside.
In the same pot, add cold water, the two eggs and cook for 8 minutes (start the countdown when the water start boiling.) Rinse the eggs under cold water to stop the cooking. Set them aside to cool.
In a small bowl, add the salt and pepper, and half the oil. Start whisking vigorously for a few seconds. While you whisk add the rest of the oil. When you finished with the oil, pour into the bowl the vinegar, while whisking.
You will notice that the vinaigrette will emulsify and thicken while you whisk. Add the sugar and whisk again to incorporate it. Taste to see if it needs more seasoning, more vinegar or oil. You can make it as acidic as you want, to suit your own taste.
Next, chop the three kinds of peppers, red, green and yellow. I cut them into small cubes, but you can cut them whichever you desire. And chop the red onion as well. Into a wide container add the white asparagus, the peppers, the red onion and pour over them the vinaigrette.
Mix to cover the veggies with the vinaigrette and let them sit in the fridge for at least one hour, but best if overnight.
The next day, or after one hour, peel the potatoes and eggs and cut each one as you like. I sliced the eggs and cubed the potatoes. Add them to a big salad bowl, add the olives, the peas, the halved tomatoes, the chives, and the vinaigrette with the veggies.
Mix well until everything is covered in the vinaigrette. Season again if it’s necessary.
If you like one ingredient more than others, add more of that. You don’t have to follow this recipe exactly like I did it.
Serve the Potato Salad at room temperature or cold. It’s great either way.
And you can use this vinaigrette recipe, with the peppers and red onion in different recipes as well like: chickpea, green bean or even couscous salad. It’s refreshing and really good, especially in summer.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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