Warm Balsamic Potato Salad
Hold the mayo for this one; balsamic vinegar and olive oil flavor this salad of roasted potatoes, caramelized onion, and fresh basil.
Ingredients
- ⅓ cup (80 ml) white balsamic vinegar
- ¾ cup (180 ml) olive oil
- 1 garlic clove
- 1 Tablespoon Dijon mustard
- 1 dash salt
- ground black pepper, to taste
- 3 pounds (1.3 kg) red potato, diced and roasted
- 1 sweet onion, sliced and caramelized
- 3 Roma tomatoes, diced
- 1½ Tablespoon (20 g) fresh basil leaves, chopped
Directions
- Place vinegar, olive oil, garlic and mustard into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds.
- Season with salt and pepper to taste.
- Place warm potatoes, caramelized onion, tomatoes, and basil in a bowl. Drizzle blended vinaigrette over the vegetables and toss to combine.
Notes
When caramelizing onion, use a medium-low heat and allow the onions to cook for 20 minutes or until golden-brown. When roasting potatoes, place a sheet pan in the oven to preheat the pan. Toss the potatoes with olive oil, salt, and pepper in a separate bowl or skillet. Then pour the potato mixture on the preheated pan to cook. For meat lovers, toss cooked, chopped bacon with the vegetables. You can also substitute the bacon drippings for half of the olive oil in the dressing.
Nutrition Information
| Serving Size | 2 ounces (55 g) |
| Amount Per Servings | |
| Calories | 110 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 30mg |
| Total Carbohydrate | 11g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 1g |
Warm Balsamic Potato Salad is rated
out of
5 by
2.
Rated 4 out of
5
by
Taysal from
Very tasty
I'm new to the vitamix and this turned out delish although the dressing was not quite the same in terms of appearance as the picture. I think this was because my balsamic is quite "mature" so the colour was quite dark. Hubby thought it looked like chocolate mousse. Didn't really matter because it was yum! Will make again.
Date published: 2018-12-26
Rated 3 out of
5
by
Cass123 from
Not bad
This recipe was okay, nothing tasted bad, but I don’t think I would personally make it again
Date published: 2019-07-28
