Warm Fingerling Potato Salad with Garlic Vinaigrette
- Number of Servings: 4
Ingredients
Vinaigrette:1/2 small garlic clove, mashed into a paste or minced1 teaspoon Dijon mustard2 tablespoons white wine vinnegar6 tablespoons extra virgin live oilSalad:1 lb small fingerling potatoes, cleaned. (i have used small red potatoes)3 tablespoons extra virgin olive oil1/2 thin baugette (8oz), thinly sliced8 slices of bacon1 bag (8oz) spinish or greens (lettuce)
To make Vinagrette; Place garlic in a small bowl. Blend in mustard and vingear. Slowly add oil in a stream, wisking to emulsify. Season to taste with kosher slt and fresh ground pepper.
T make salad; Fill a large pot with salted water. Add potatoes and bring ot biol. Reduce heat and simmer until potatoes are fork tender,8-10 min. Drain and keep warm.
In large skillet over med heat, warm oil until a few water droplets sizzle in pan. Cook bread slices (baguette), stirring often, until golden brown and crisp, about 4 min. Using a sloted spoon, transfer croutons to a paper towl-lined plate to drain. In same pan, cook bacon, turning as needed, until crisp. Transfer bacon to a paper lined plate and keep warm.
Place warm potatoes in a large salad bowl and add vinaigrette to taste. Toss to coat well. Add field greens and toss gently. Tear bacon into 1 inch peices and add to salad along with croutons. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user TIMBERWATERS.
T make salad; Fill a large pot with salted water. Add potatoes and bring ot biol. Reduce heat and simmer until potatoes are fork tender,8-10 min. Drain and keep warm.
In large skillet over med heat, warm oil until a few water droplets sizzle in pan. Cook bread slices (baguette), stirring often, until golden brown and crisp, about 4 min. Using a sloted spoon, transfer croutons to a paper towl-lined plate to drain. In same pan, cook bacon, turning as needed, until crisp. Transfer bacon to a paper lined plate and keep warm.
Place warm potatoes in a large salad bowl and add vinaigrette to taste. Toss to coat well. Add field greens and toss gently. Tear bacon into 1 inch peices and add to salad along with croutons. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user TIMBERWATERS.
Nutritional Info Amount Per Serving
- Calories: 853.1
- Total Fat: 22.0 g
- Cholesterol: 0.0 mg
- Sodium: 90.1 mg
- Total Carbs: 151.7 g
- Dietary Fiber: 20.6 g
- Protein: 19.0 g
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