The Sauce: Red Wine Vinaigrette – Soak hot cooked red bliss potatoes in this vinaigrette. Red wine vinegar turns it a rosy hue when mixed with Dijon mustard and dill weed. Whisk in canola oil to emulsify.
‘Great Sauces Transform Good Food into Gourmet’
Hunting for Red Bliss Potato Salad is finally over. Sugar Snap Peas and red radishes lend crunch factor. Green onions and minced parsley provide flavor. But the crazy Ivan is red wine vinaigrette with dill. Submerge the hot, barely tender red bliss in this sauce and toss gently. Like thirsty sponges, the potatoes soak up the seasonings, vinegar and dill as they cool. Then stir in the vegetable and creamy mayonnaise and sour cream. This is bliss.
You might also enjoy Mediterranean Quinoa Salad, Fiesta Bean Salad, Bacon and Egg Spinach Salad, Caprese Salad, Shrimp Remoulade on Bibb Roses, Creamy Orange Fruit Dip, and Taco Salad with Creamy Tomatillo Sauce.
Recipe: Red Bliss Potato Salad
Prep Time: 15 Minutes | Inactive Time: 45 Min | Cook Time: 15 Min | Yield: 12 Servings | Level: Easy
Ingredients Potato Salad
- 2 1/2 lbs small red potatoes, 11 or 12 2-inch diameter, quartered
- 2 tsp salt
- 1 cup sugar snap pea pieces
- 1 cup thinly sliced red radishes
- 6-7 green onions, thinly sliced, about 2/3 cup
- 4 hard boiled eggs, sliced
- 1 Tbsp minced fresh parsley
- 2 Tbsp mayonnaise
- 2 Tbsp sour cream
- 1/3 cup red wine vinegar
- 2 Tbsp Dijon mustard
- 1/2 tsp dried dill weed
- 1/4 tsp garlic powder
- 1/2 tsp freshly ground pepper
- 1 tsp salt
- 1/4 cup canola oil
Special Equipment – medium pot, large bowl
1 Place potatoes in a medium pot with 2 teaspoons salt and cover with water. Bring to boil then reduce heat and simmer until knife tender, about 8-10 minutes.
2 Meanwhile make red wine vinegar. Whisk mustard, dill weed, garlic powder, pepper and 1 teaspoon salt in the bottom of a large bowl. Slowly drizzle in the canola oil whisking to emulsify the red wine vinaigrette.
3 Drain potatoes and place in the bowl with vinaigrette. Gently toss, then set aside to cool slightly. Cover and refrigerate until chilled.
4 Meanwhile combine the mayonnaise and sour cream. Place in the fridge.
Knife versus Fork Tender – When testing doneness with a paring knife, if it easily slides into the flesh of a potato it is perfectly done for potato salad. The potato chunks are done but will hold their shape. Fork tender potatoes are cooked until more tender since the potato will be softer when a fork slides in easily. Fork tender potatoes are good for mashed potatoes.
Tossing cooked potato chunks in vinaigrette allows them to soak in the flavors of the sauce while their are hot and porous.
Slice 2-3 extra hard boiled eggs and mix in with the vegetables.
Serve with Burgers with Creamy Mustard Sauce, Burgers with Horseradish Sauce, Chili Cheese Dogs, Slaw and Pepper Dawgs, steaks or Smoky Sweet Chicken Thighs and Chicken with Apple Cider and Bacon.
Take on a picnic with submarine sandwiches or fried chicken.
Serve on a salad buffet.
- Double the radishes and omit the sugar snap peas or double the sugar snap peas and omit the radishes.
- Exchange 1 tablespoon fresh parsley for 1 tsp dried parsley.
- Exchange 1/2 teaspoon dried dill for 1 teaspoon fresh dill.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 13, 2013