MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Potato Salad w/Mustard Dressing
Categories: Potatoes, Vegetables, Herbs, Greens
Yield: 12 Servings

3 lb Small round red potatoes;
- scrubbed, in thin wedges
2 tb Olive oil
Watercress, spinach, or
- salad greens
1/2 lg Onion; cut in thin wedges
3 c Sliced vegetables
2 pt Yellow or red cherry
- tomatoes; whole or halved

MMMMM----------------------MUSTARD DRESSING---------------------------
2/3 c White wine vinegar
2/3 c Olive oil
1/2 c Mayonnaise
1/4 c Hot or stone-ground mustard
1/2 ts Salt
1/4 ts Pepper

In blender combine vinegar, olive oil, mayonnaise,
mustard, salt, and pepper. Process until blended.

Set oven to 425ºF/218ºC.

Toss potatoes with 2 tablespoons olive oil. Divide evenly
among two well-greased 15x10x1-inch baking pans or
shallow roasting pans. Sprinkle with salt and pepper.
Roast, uncovered, for 30 minutes, or until tender and
browned, turning once with metal spatula. Cool slightly;
transfer to large bowl.

Meanwhile, prepare Mustard Dressing. Gently toss about
1/4 cup of the dressing with potatoes. Transfer remaining
dressing to small jar or pitcher for serving. Cover and
refrigerate potatoes and remaining dressing for 6 to 24
hours. Let potatoes stand at room temperature for 30
minutes before serving. To serve, arrange potatoes with
remaining ingredients as directed, below. Makes 12
servings.

PLATED SALAD: Prepare as directed above. Arrange
potatoes, watercress, onion, vegetables, and tomatoes on
plates. Pass Mustard Dressing.

LAYERED SALAD: Prepare as directed above, except after
removing some of the dressing to toss with potatoes, add
an additional cup of mayonnaise to blender; blend until
smooth. Transfer to bowl; cover and refrigerate. Layer
spinach in bottom of a large straight-sided clear glass
cylinder or jar (about 1 1/2 gallons). Top with a layer
of potatoes, the onion, 2 cups of the vegetables, 1 to 2
pints of cherry tomatoes, and remaining 1 to 2 cups
vegetables. Spoon on half of the dressing. Serve at once
or cover and refrigerate overnight. Top with fennel
fronds. Pass remaining dressing.

CHOPPED SALAD: Prepare as directed above. Coarsely chop
roasted potatoes, onion, and sliced vegetables. Toss with
greens, tomatoes, and some of the dressing. Serve in
individual cups with remaining dressing on the side.

Makes: 12 servings

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

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