Categories: Potatoes, Salad Dressings, Salads, September2012

Ingredients

• 3 pounds new potatoes, scrubbed
• 1 (8-10 ounce) Vidalia onion*, peeled and cut into wedges
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 ounces extra virgin olive oil
• 3 tablespoons freshly chopped parsley

Directions

1. Vidalia onions are sweet onions grown in Georgia. Substitute another onion, preferably another sweet or red onion, if Vidalia onions are not available.

2. Adult: Preheat an oven to 425 degrees. Place the potatoes in a roasting pan and bake for about 25-30 minutes, or until tender when pierced with a fork.

3. Together: Put the onion wedges into a food processor and process for 15-20 seconds, or until the onion is minced and juicy. Add the apple cider vinegar, honey, Dijon mustard, salt and pepper to the processor. Process the ingredients together for 10 seconds, or until thoroughly mixed. While the processor is running, drizzle the olive oil through its top until the onion oil mixture is fully suspended. Transfer the dressing to a jar or bowl.

4. Adult: Take the potatoes out of the oven and let cool for 5-10 minutes, or until they are cool enough to touch.

5. Kid: Quarter the potatoes and transfer them to a serving bowl.

6. Together: Toss about 1/2 cup of the vinaigrette with the potatoes, taking care to ensure the ingredients are evenly distributed. Taste for seasoning and add more vinaigrette if desired, reserving any extra dressing for future salads. Toss the potato salad with the fresh parsley and enjoy!

Email to a friend | Print this recipe | Back