Recipe of the Month
Yukon Gold Potato Salad
From The Cancer Lifeline Cookbook by Kimberly Mathai
Ingredients:
- Dijon vinaigrette (recipe follows)
- 2 sprigs rosemary
- 2 pounds Yukon Gold potatoes
- Salt and freshly ground black pepper
- 1/4 cup olilve oil
- 6 ounces low-fat Italian provolone, cut into bite-size chunks
- 2 medium zucchini, diced
- 5 Roma tomatoes, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 bunch parsley, finely chopped
- 1 teaspoon celery seed
Dijon Vinaigrette ingredients:
- 1/3 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Directions:
- For the vinaigrette, combine the vinegar, mustard, salt, and pepper in a blender. With the blender running, add the oilve oil in a slow, steady stream and process until emulsified.
- For the salad, preheat the oven to 400 degrees.
- Strip the leaves from the rosemary sprigs and chop fine. Cut the potatoes into wedges and toss with the rosemary, salt and pepper to taste, and olive oil. Place in a baking pan and bake for 15 minutes. The potatoes should be tender but still firm enough for mixing.
- Toss the vinaigrette with the potatoes.
- Toss the cheese, zucchini, tomatoes, bell pepper, parsley, and celery seed with the potatoes until thoroughly combined. Serve in a large bowl or on a platter.
Yield
8 servings
