Potato Salad With Green Onion And Mustard Raspberry Vinaigrett
- 3 lbs baby red potatoes
- 1 bunch green onion, minced
- 1/2 cup red onion, minced
- salt and pepper
- For the Dressing
- 5 garlic cloves
- 1 tablespoon Dijon mustard
- 1/3 cup raspberry vinegar (real, not flavored)
- 3/4 cup canola oil
- salt and pepper
- In the food processor fitted with the steel blade, turn the machine on and drop the garlic through the feed tube to mince.
- Add the mustard, vinegar, salt and pepper and process.
- Drizzle in the oil in a slow, steady stream to emulsify.
- Adjust salt and pepper to taste.
- Cook potatoes until al dente in boiling water; drain and rinse.
- Slice into bite-size pieces.
- Toss with onions and vinaigrette while still hot.
baby red potatoes, green onion, red onion, salt, dressing, garlic, mustard, raspberry vinegar, canola oil, salt
Taken from www.food.com/recipe/potato-salad-with-green-onion-and-mustard-raspberry-vinaigrett-202557 (may not work)